Blistered Shishito Pepper (grande) Recipe
Toasted sesame, Crispy garlic & shallots, Soy-cilantro vinaigrette
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Ingredients
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Main Ingredients
Toasted Sesame Topping
Soy-Cilantro Vinaigrette
Method
Preparation of Vinaigrette
- 1
Make the Soy-Cilantro Vinaigrette
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey (if using) until well combined. Stir in the chopped cilantro and set aside.
Cooking the Peppers
- 2
Blister the Shishito Peppers
In a large skillet, heat the vegetable oil over medium-high heat. Add the shishito peppers and cook for about 5-7 minutes, tossing occasionally, until the peppers are blistered and slightly charred.
Preparing Toppings
- 3
Prepare the Toppings
In a small pan over medium heat, add the sesame seeds and toast them until golden brown, about 2-3 minutes. Remove from heat and set aside. In the same pan, add a bit of oil and sauté the minced garlic until golden, then add the sliced shallots and cook until crispy, about 5-6 minutes. Drain on paper towels.
Serving
- 4
Serve the Dish
Once the peppers are blistered, transfer them to a serving plate. Drizzle the soy-cilantro vinaigrette over the peppers, and top with toasted sesame seeds, crispy garlic, and shallots. Serve warm.
