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.
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
- Wash the shishito and remove the tops.
- Heat oil in the frying pan over medium-high heat and add shishito.
- Once the shishito is coated in oil, add water and cooking rice wine to the pan.
- Add the remaining ingredients and simmer under low heat until most of the water has evaporated.
- 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.