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Ingredients
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Shishito Peppers
Kabayaki Sauce
Citrus Ponzu
Furikake
Method
Preparing Shishito Peppers
- 1
Wash and Dry Peppers
Rinse the shishito peppers under cold water and pat them dry with a clean towel.
- 2
Heat Oil
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 3
Sauté Peppers
Add the shishito peppers to the hot skillet and sauté for about 5-7 minutes, stirring occasionally, until they are blistered and slightly charred.
- 4
Add Sea Salt
Sprinkle 1 teaspoon of sea salt over the sautéed peppers and toss to coat evenly.
Making Kabayaki Sauce
- 5
Combine Ingredients
In a small saucepan, combine 1 cup of soy sauce, 1 cup of mirin, and 2 tablespoons of sugar.
- 6
Simmer Sauce
Heat the mixture over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer and cook for about 10 minutes until slightly thickened.
- 7
Cool and Store
Remove from heat and let the kabayaki sauce cool. Store in a jar or container until ready to use.
Making Citrus Ponzu
- 8
Mix Ingredients
In a small bowl, mix together 1 cup of soy sauce, 1 tablespoon of yuzu juice, 1 tablespoon of rice vinegar, and 1 tablespoon of lemon juice.
- 9
Add Green Onion
Stir in 2 tablespoons of finely chopped green onion and mix well.
Preparing Furikake
- 10
Combine Furikake Ingredients
In a small bowl, combine 2 tablespoons of nori flakes, 1 tablespoon of sesame seeds, and 1 tablespoon of dried bonito flakes.
Serving
- 11
Plate the Dish
On a serving platter, arrange the sautéed shishito peppers and drizzle with kabayaki sauce.
- 12
Add Ponzu and Furikake
Serve the peppers with a side of citrus ponzu for dipping and sprinkle the furikake mixture over the top before serving.
