This popular restaurant appetizer is actually very simple to recreate at home. Give it a bit of zing with some grated ginger and top it off with a sprinkle of sesame seeds to serve.
This sponsored recipe is brought by Kikkoman® as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Recipe by Deborah Murphy, MS, RDN
- 20 shishito peppers
- 1 tablespoon canola oil
- 1 teaspoon Kikkoman® Sesame Oil
- 2 tablespoons Kikkoman® Less Sodium Soy Sauce
- 1 teaspoon grated ginger root
- 2 teaspoons sesame seeds
Add shishitos to a colander and rinse well.
Add canola and sesame oils to a non-stick skillet over high heat. Allow to heat up for 1 minute. Carefully add the shishito peppers to the pan and cook over high heat, shaking the pan gently to turn peppers. Peppers will start to blister and soften. Cook for a total of 8-11 minutes and remove from heat. Set aside to cool.
In a large mixing bowl, add soy sauce and grated ginger. Add the cooked shishito peppers to the bowl and toss to coat in soy sauce mixture. Transfer to a serving dish and sprinkle with sesame seeds.
Serving Size: 6-7 peppers
CALORIES 100; TOTAL FAT 7g; SAT. FAT 1g; CHOL. 0mg; SODIUM 390mg; CARB. 7g; FIBER 3g; SUGARS 4g; PROTEIN 2g