Blistered Shishito Peppers with Ginger

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

Ingredients

  • 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


Directions

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.

Nutrition Information
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

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Deborah Murphy
Deborah Murphy, MS, RD, practices clinical dietetics in Chicago. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find her either shopping the farmers market or in the kitchen, camera and spatula in hand. Connect with Deborah on Twitter and Instagram.


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