6 Easy 10 Min Japanese Side Dishes with Shishito Peppers Recipes
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Recipes in this Video
6 recipes
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb shishito peppers
- ●1 medium eggplant, sliced
- ●2 tbsp olive oil
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup plums, pitted and chopped
- ●1 tbsp rice vinegar
- ●1 tbsp honey
- ●1 tsp sesame oil
- ●1 tbsp chopped fresh cilantro
Instructions
- 1Preheat the grill or a grill pan over medium heat.
- 2In a bowl, toss the shishito peppers and sliced eggplant with olive oil, salt, and black pepper.
- 3Place the shishito peppers and eggplant on the grill. Grill for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.
- 4While the vegetables are grilling, prepare the plum dressing. In a blender, combine the chopped plums, rice vinegar, honey, and sesame oil. Blend until smooth.
- 5Once the vegetables are done, remove them from the grill and place them on a serving platter.
- 6Drizzle the plum dressing over the grilled shishito peppers and eggplant.
- 7Garnish with chopped fresh cilantro before serving.
- 8Serve warm or at room temperature.
Equipment
grillblendermixing bowlserving platter
Ingredients
- ●8 oz shishito peppers
- ●2 cups dashi soup stock
- ●1/4 cup all-purpose flour
- ●1/4 cup cornstarch
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup vegetable oil for frying
- ●1 tbsp soy sauce (optional)
- ●1 tsp sesame oil (optional)
Instructions
- 1Rinse the shishito peppers under cold water and pat them dry with a paper towel.
- 2In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper.
- 3Heat the vegetable oil in a deep frying pan over medium-high heat until hot.
- 4Dredge each shishito pepper in the flour mixture, shaking off any excess flour.
- 5Carefully place the coated peppers in the hot oil, frying them in batches to avoid overcrowding.
- 6Fry the peppers for about 2-3 minutes or until they are golden brown and crispy.
- 7Remove the fried peppers from the oil and place them on a paper towel-lined plate to drain excess oil.
- 8In a separate pot, heat the dashi soup stock over medium heat until it is warm but not boiling.
- 9Serve the fried shishito peppers in a bowl, drizzled with soy sauce and sesame oil if desired, alongside the warm dashi soup stock.
Equipment
mixing bowldeep frying panpaper towelspot
Ingredients
- ●12 shishito peppers
- ●1 cup shrimp, peeled and deveined
- ●1/2 cup cream cheese, softened
- ●1/4 cup green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp paprika
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 cup panko breadcrumbs
- ●1/2 cup all-purpose flour
- ●2 large eggs, beaten
- ●Vegetable oil for frying
Instructions
- 1Wash the shishito peppers and make a small slit on one side of each pepper to create an opening for stuffing.
- 2In a mixing bowl, combine the shrimp, cream cheese, green onions, garlic powder, paprika, salt, and black pepper. Mix until well combined.
- 3Stuff each shishito pepper with the shrimp mixture, being careful not to overfill them.
- 4Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 5Dip each stuffed pepper first in the flour, then in the beaten eggs, and finally coat with panko breadcrumbs.
- 6In a large skillet, heat vegetable oil over medium heat until hot.
- 7Carefully add the breaded peppers to the skillet and fry until golden brown and crispy, about 3-4 minutes on each side.
- 8Remove the peppers from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 9Serve hot as an appetizer or snack.
Equipment
mixing bowlskilletpaper towelscutting boardknifethree shallow bowls for breading
Ingredients
- ●8 oz firm tofu, pressed and cubed
- ●2 cups shishito peppers
- ●2 tbsp vegetable oil
- ●1 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp miso paste
- ●1 tbsp rice vinegar
- ●1 tsp sesame seeds
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger powder
- ●Salt to taste
Instructions
- 1Press the tofu to remove excess moisture, then cut it into cubes.
- 2In a pan, heat 1 tablespoon of vegetable oil over medium heat.
- 3Add the cubed tofu to the pan and fry until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- 4In the same pan, add the remaining tablespoon of vegetable oil and the shishito peppers.
- 5Stir-fry the peppers for about 5-7 minutes until they are blistered and tender.
- 6In a small bowl, whisk together the soy sauce, sesame oil, miso paste, rice vinegar, garlic powder, ginger powder, and salt to create the drizzle.
- 7Once the peppers are cooked, return the tofu to the pan and pour the sesame miso drizzle over the mixture, stirring to combine.
- 8Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
- 9Remove from heat and sprinkle with sesame seeds before serving.
Equipment
Frying panSpatulaSmall bowlWhisk
This dish combines traditional Okinawan flavors with a quick stir-fry technique, showcasing the unique taste of shishito peppers.
Ingredients
- ●1 lb shishito peppers
- ●1/2 lb pork tenderloin, thinly sliced
- ●2 tbsp soy sauce
- ●1 tbsp mirin
- ●1 tbsp sesame oil
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1 tbsp green onions, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp vegetable oil
Instructions
- 1Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 2Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- 3Add the sliced pork tenderloin to the skillet and cook until browned, about 3-4 minutes.
- 4Stir in the shishito peppers and cook for another 3-5 minutes until they are blistered and tender.
- 5Pour in the soy sauce and mirin, stirring to coat the pork and peppers evenly.
- 6Season with salt and black pepper, adjusting to taste.
- 7Remove from heat and drizzle with sesame oil.
- 8Garnish with chopped green onions before serving.
- 9Serve hot as a main dish or over rice.
Equipment
skilletwokspatulaknifecutting board
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup cold water
- ●1/4 tsp baking powder
- ●1/4 tsp salt
- ●8 oz shishito peppers
- ●Vegetable oil for frying
- ●1/2 tsp soy sauce (optional)
- ●1/2 tsp sesame oil (optional)
Instructions
- 1In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- 2Gradually add the cold water to the flour mixture, stirring gently until just combined. The batter should be lumpy; do not overmix.
- 3Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
- 4While the oil is heating, rinse the shishito peppers and pat them dry with a paper towel.
- 5Dip each shishito pepper into the tempura batter, allowing excess batter to drip off.
- 6Carefully place the battered peppers into the hot oil, frying in batches to avoid overcrowding.
- 7Fry the peppers for about 2-3 minutes or until they are golden brown and crispy.
- 8Using a slotted spoon, remove the fried peppers and place them on a paper towel-lined plate to drain excess oil.
- 9If desired, drizzle with soy sauce and sesame oil before serving.
- 10Serve hot as an appetizer or snack.
Equipment
Deep frying panMixing bowlSlotted spoonPaper towels
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