Shishito is a type of green pepper from Japan and is very mild.  You may occasionally get a spicy one, but the variety grown at Brave Child Farm is specifically known for being mostly mild (I have yet to encounter a spicy one with this variety).  Shishito is mild, soaks up flavours, and holds its shape well when cooked.   It is a very versatile vegetable and can be used in many ways; from tempura to stews, and sauteed to eaten raw in salads.

Simmered Shishito

1 package Shishito (about 20 pieces)
1/2 cup water
2 tbl cooking rice wine
1 tsp mirin
2 tsp soy sauce
1 tsp sugar
1 tsp dashi 
pinch bonito flakes



  1. Wash the shishito and remove the tops. 
  2. Heat oil in the frying pan over medium-high heat and add shishito.
  3. Once the shishito is coated in oil, add water and cooking rice wine to the pan.
  4. Add the remaining ingredients and simmer under low heat until most of the water has evaporated.  
  5. Serve on plate and enjoy!

Notes: You don't need all the ingredients for this recipe, and can substitute most things with ingredients you may have at home:

  • Cooking rice wine -> cooking sherry, white wine, or skip
  • Mirin -> half the rate of regular sugar
  • Dashi -> other types of soup bouillon
  • Bonito flakes -> canned tuna.