Shishito peppers: They may look spicy but are surprisingly mild. The appeal of this versatile ingredient and recipes using them

Have you heard of shishito peppers? Behind this unique name lies a type of chili pepper, just like bell peppers and paprika, and an ingredient that frequently appears in Japanese home cooking. However, shishito peppers are a little different. Although they look spicy, they are actually not very spicy. In this article, we will introduce the appeal of shishito peppers and some recommended recipes

Ingredient introduction: Shishito pepper characteristics and how to choose them

What is a Shishito Pepper?

Shishito peppers may look spicy at first glance, but they are actually a breed that has been bred to be less spicy. Sometimes you'll find some that are spicy mixed in, but this is the result of crossbreeding with a spicy pepper that was nearby. You can't tell the spiciness just by looking at them

Types and characteristics

There are other varieties of this pepper that are similar to the Shishito pepper, such as the long and thin Manganji pepper and the small Fushimi pepper, all of which taste almost the same

Seasonality and how to choose

Shishito peppers are available all year round, but are especially popular in the summer. When choosing them, look for ones that are dark green and firm. Also, be careful not to pick ones that are shriveled at the cut end, as they are no longer fresh

Nutritional benefits

It is rich in vitamin C and also contains carotene

Grilled and pickled chili peppers

Ingredients (4 servings, 15kcal)

• Chili peppers: 24 pieces
• Dashi: 1 cup
• A little boiled egg yolk
• Sake and light soy sauce: appropriate amount

How to make it

1. Preparation: Wash the chili peppers and pat them dry. Make 2-3 holes in each with the tip of a knife, and thread 6 peppers onto each skewer.
2. Combine the seasonings: Put the dashi stock in a tray, add 2 teaspoons of sake and 3 tablespoons of light soy sauce.
3. Grilling: Grill the shishito peppers on skewers over an open flame until they are browned. Once cooked, immediately remove them from the skewers, dip them in the seasonings, and let them cool.
4. Finishing touches: Once cooled, chill the entire dish in the refrigerator, then serve in a bowl and top with a boiled egg yolk.

Chili peppers stuffed with minced meat

Ingredients (4 servings, 100kcal)

• LL chili peppers: 12 pieces
• Ground beef: 100g
• Green onion and ginger: a little each
• Salt, salad oil, soy sauce: appropriate amount

How to make it

1. Preparation: Make a vertical cut in the chili pepper with a knife and remove the seeds using a toothpick or similar tool. Finely chop the green onions and ginger.
2. Preparing the filling: Mix ground beef with green onions, ginger, and a pinch of salt, then stuff it into the shishito peppers. Skewer three peppers with toothpicks.
3. To cook: Heat 2 teaspoons of vegetable oil in a frying pan and place the stuffed shishito peppers meat-side down. Once browned, flip them over and cook over low heat until done.
4. Finishing touches: Drizzle with 1 teaspoon of soy sauce, remove from heat, and serve in a bowl.

These recipes are all easy to make using shishito peppers, which are commonly used in Japanese home cooking. Please try them out at home!

Introducing our special recipes for epi recipes

Fukinoto and spring vegetable pasta

This pasta dish uses plenty of spring vegetables. Deep-fried butterbur sprouts are convenient and can be used as a topping for a variety of dishes

Fukinoto and spring vegetable pasta

This pasta dish uses plenty of spring vegetables. Deep-fried butterbur sprouts are convenient and can be used as a topping for a variety of dishes