Grilled Shishito Recipe
Aji blanco, brown butter ponzu
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Ingredients
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Main Ingredients
Brown Butter Ponzu
Method
Preparing the Ingredients
- 1
Wash and Prepare Peppers
Rinse the shishito and aji blanco peppers under cold water. Pat dry with a paper towel. If desired, make a small slit in each pepper to allow for better grilling and flavor absorption.
Making the Brown Butter Ponzu
- 2
Brown the Butter
In a medium skillet over medium heat, melt the unsalted butter. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it.
- 3
Combine Ingredients for Ponzu
Remove the skillet from heat and add the soy sauce, yuzu juice, mirin, rice vinegar, and sesame oil to the browned butter. Whisk until well combined. Season with salt and black pepper to taste.
Grilling the Peppers
- 4
Preheat the Grill
Preheat your grill to medium-high heat. If using a grill pan, heat it on the stovetop.
- 5
- 6
Serve
Remove the grilled peppers from the grill and transfer to a serving platter. Drizzle the brown butter ponzu sauce over the grilled peppers and serve immediately.
