- 1. Shishito Peppers and Eggplant with Plum Dressing
- 2. Fried Shishito Peppers in Dashi Soup Stock
- 3. Crispy Shrimp-Stuffed Shishito Peppers
- 4. Stir-Fried Shishito Peppers and Fried Tofu with Sesame Miso Drizzle
- 5. Stir-Fried Shishito Peppers and Pork with Okinawan Flavor Twist
- 6. Crispy Shishito Pepper Tempura
1. Shishito Peppers and Eggplant with Plum Dressing
Ingredients (2 servings)
・1.4 oz (40g) Shishito peppers
・2 oz (60g) Eggplant
・1 Umeboshi (Pickled plum)
・1 tsp Sesame oil
・2 tsp Mirin☆
・1 tsp Soy sauce☆
・1/2 tsp Sugar☆
Direction
1. Cut off the head of the shishito pepper and cut a slit in it. Thinly slice the eggplant. Remove the seeds from umeboshi and finely chop them.
2. Oil the frying pan, and stir-fry eggplant until soft. Add shishito pepper on the way. When both are cooked and get soft, add minced umeboshi and ☆. Mix well. (Add half the amount of umeboshi and add more as you taste.)
2. Fried Shishito Peppers in Dashi Soup Stock
Ingredients (2 servings)
・1.4 oz (40g) Shishito peppers
・1.5 tsp Oil
・0.25 cup (60ml) Hot water
・2 tsp Mirin
・2 tsp Soy sauce
・A pinch of Dashi powder
・Dried bonito flakes (optional)
Direction
1. Prepare heat resistance bowl or container. Put dashi powder in it, and pour hot water. Add ☆ and mix well.
2. Cut off the head of the shishito pepper and cut a slit in it. Oil the frying pan, and fry the shishito peppers until the surface is lightly charred.
3. Immediately add fried shishito peppers to a bowl of soup stock and seasonings. It tastes best if you let it sit for 10 minutes before eating.
3. Crispy Shrimp-Stuffed Shishito Peppers
Ingredients (2 servings)
・1.4 oz (40g) Shishito peppers
・1.7 oz (50g) Shrimp
・1 tbsp Minced green onion
・1 tsp Potato starch☆
・1/2 tsp Chicken stock powder☆
・1 tsp Flour
・2 tsp Oil
・Soy sauce or Sweet chili sauce (for dipping sauce)
Direction
1. Mince green onion and shrimp. Mix those with ☆.
2. Cut off the head of the shishito pepper. Cut the shishito with the image of cutting the rest in half, leaving the tail part.
3. Dust the cross section with a light dusting of flour, then insert the shrimp stuffing.
4. Oil the frying pan, and fry in oil for about 1.5 minutes on each side until the surface is lightly charred. Eat it with soy sauce or sweet chili sauce.
4. Stir-Fried Shishito Peppers and Fried Tofu with Sesame Miso Drizzle
Ingredients (2 servings)
・1.4 oz (40g) Shishito peppers
・1 sheet Thin fried tofu (Abura-age)
・1/2 tsp Oil
・2 tsp Mirin☆
・1 tsp Ground sesame seeds☆
・1 tsp Miso paste☆
Direction
1. Cut off the head of the shishito pepper and cut a slit in it. Cut fried tofu into small pieces.
2. Oil the frying pan, and fry shishito peppers for 1 minute and add fried tofu. Stir-fry for few minutes until fried tofu gets crispy.
3. Season them with ☆. Mix well.
5. Stir-Fried Shishito Peppers and Pork with Okinawan Flavor Twist
Ingredients (2 servings)
・1.4 oz (40g) Shishito peppers
・1.4 oz (40g) Onion
・2.8 oz (80g) Bean sprouts
・1.7 oz (50g) Pork
・A pinch of Salt and pepper
・1 tsp Sake
・1 Egg
・A pinch of Sugar
・1/2 tsp Oil
・A pinch of Salt and pepper☆
・A pinch of Dashi powder☆
・A pinch of MSG☆
Direction
1. Cut off the head of the shishito pepper and cut a slit in it. Thinly slice the onion, and cut pork into small pieces. Make scrambled egg in a frying pan and take out once.
2. Clean the pan. Stir-fry pork until crisp (season it with sake, salt, and pepper).
3. Add onion and shishito pepper. Stir-fry until it’s almost cooked. Then add bean sprouts.
4. When bean sprouts are cooked return egg and season them with ☆.
6. Crispy Shishito Pepper Tempura
Ingredients (2 servings)
・1.4 oz (40g) Shishito peppers
・1 tbsp Flour☆
・1 tsp Potato starch☆
・1 tbsp Water☆
・Oil for frying
Direction
1. Cut off the head of the shishito pepper and cut a slit in it. Be sure to wipe off any moisture on the shishito well.
2. Make tempura batter by mixing ☆. Dip the shishito peppers in it and fry in oil for 1.5 minutes on each side.
