This Easy Nobu Shishito Peppers recipe features deliciously roasted shishito peppers drizzled with a tasty garlic soy sauce. It’s a simple dish packed with flavor!
These peppers are perfect as a snack or appetizer. And let’s be real, the garlic soy sauce has a way of making everything better. I can hardly wait to make it again! 😋
Key Ingredients & Substitutions
Shishito Peppers: These mild peppers are the star of the dish. If you can’t find shishitos, feel free to use padron peppers or even green bell peppers. Both alternatives maintain a nice flavor, but shishitos are unique for their occasional heat.
Soy Sauce: Using Japanese soy sauce adds depth of flavor. If you’re looking for gluten-free options, tamari works well without sacrificing taste. You can also use low-sodium soy sauce to control the salt level.
Garlic: Fresh minced garlic is best for flavor, but you can also use garlic powder in a pinch. Just sprinkle it in after cooking the peppers. If you love garlic, consider adding more!
Mirin: This sweet cooking wine enhances the flavor, but if you don’t have it, a splash of honey or sugar dissolved in water can mimic its sweetness. Just adjust to your taste.
Toasted Sesame Oil: This adds a special nutty flavor. If you don’t have any, you can skip it, but I highly recommend it for that extra touch! Regular sesame oil is a suitable alternative too.
How Can I Get Perfectly Blistered Peppers?
Achieving beautifully blistered shishito peppers is all about technique. Here’s how to do it right:
- Make sure your skillet is hot before adding the peppers; this helps them sear quickly.
- Cook them without stirring for the first few minutes. This promotes that nice char.
- Keep tossing them periodically as they cook. This ensures even blistering on all sides.
- Don’t overcrowd the skillet. If you’re making a large batch, cook in batches for best results!
Following these tips should give you perfectly blistered and flavorful shishito peppers every time. Enjoy your cooking! 🍳
Easy Nobu Shishito Peppers Recipe With Garlic Soy Sauce
Ingredients You’ll Need:
- 1/2 pound (about 225g) shishito peppers
- 1 tablespoon vegetable or canola oil
- 1 tablespoon soy sauce (preferably Japanese soy sauce)
- 1 clove garlic, finely minced
- 1 teaspoon mirin (optional, for a touch of sweetness)
- 1/2 teaspoon toasted sesame oil (optional, for flavor)
- Pinch of flaky sea salt or kosher salt
- Toasted sesame seeds for garnish (optional)
- Lemon wedge (optional for serving)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and another 10 minutes to cook, so you’re looking at a total of around 20 minutes from start to finish. It’s a quick and easy appetizer that packs a punch!
Step-by-Step Instructions:
1. Prepare the Peppers:
Start by rinsing and drying the shishito peppers thoroughly. If you’d like, you can remove the stems, but leaving them on is perfectly fine. It makes for easy handling while eating!
2. Heat the Oil:
In a large skillet, heat the vegetable or canola oil over medium-high heat. You want it nice and hot before you add your peppers.
3. Cook the Peppers:
Add the shishito peppers to the skillet in a single layer. Allow them to cook undisturbed for about 2-3 minutes. This is when they will start to blister and char on one side—this is the deliciousness we want!
4. Toss and Continue to Cook:
After a few minutes, toss the peppers and continue to cook, turning them occasionally for another 4-5 minutes. The goal here is to get them evenly blistered and soft.
5. Make the Garlic Soy Sauce:
While the peppers are cooking, take a small bowl and mix together the soy sauce, minced garlic, and mirin (if you’re using it). This sauce will enhance the flavors of your peppers!
6. Combine and Coat:
Once the peppers are blistered and soft, reduce the heat to medium-low. Pour the garlic soy sauce mixture into the skillet and stir the peppers to coat them evenly. Cook for an additional 1-2 minutes to let all the flavors meld together.
7. Final Touches:
Turn off the heat and drizzle the toasted sesame oil over the peppers, if you’re using it. Finally, sprinkle with flaky sea salt and toasted sesame seeds for a lovely finish!
8. Serve:
Transfer the delicious shishito peppers to a serving dish and enjoy them hot! A squeeze of lemon on top adds a fantastic zesty touch. They’re perfect as an appetizer or a snack—enjoy!
Now you’re ready to delight your taste buds with these easy Nobu-style shishito peppers and garlic soy sauce. Happy cooking! 🍽️
FAQ: Easy Nobu Shishito Peppers with Garlic Soy Sauce
Can I Substitute Shishito Peppers with Another Type of Pepper?
Yes! If you can’t find shishito peppers, padron peppers are a great alternative and have a similar flavor profile. You could also use green bell peppers, but they will have a different taste and texture.
How Can I Adjust the Spice Level?
Shishito peppers are typically mild, but about 1 in 10 can be spicy! If you want to ensure a mild flavor, you could taste a small piece before cooking. Alternatively, adding a touch of sriracha or chili flakes in the garlic soy sauce can give it a nice kick if you prefer some heat!
Can I Make This Recipe Ahead of Time?
While these peppers are best enjoyed fresh, you can prepare the garlic soy sauce in advance and store it in the fridge for up to a week. Just cook the shishito peppers right before serving to retain their texture and flavor.
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in the skillet over low heat, adding a splash of soy sauce for added moisture and flavor.
