Shishi-Toast: A Peppery Skewer Situation
Charred Shishito Peppers Glazed with Sweet-Savory Miso Sauce on Skewers
20 minutes
Serves 4
SideJapaneseDairy-freeNut-freeShellfish-free
Herb's take
Fire up your grill (or a broiler) for this Japanese izakaya classic: shishito peppers skewered, flame-kissed, and lacquered with a quick miso glaze. Along the way, you’ll learn why miso loves a little heat and why shishitos are the Russian roulette of the pepper world.
Equipment needed
- Grill or broiler
Ingredients
Yield
4
Instructions
- 01Thread the shishito peppers onto the soaked wooden skewers, 4-5 peppers per skewer, so they’re snug but not crammed.
- 02Preheat a grill (or broiler) to high heat.
- 03In a small bowl, whisk together the white miso paste, mirin, soy sauce, honey, rice vinegar, and toasted sesame oil until smooth.
- 04Brush the shishito skewers lightly with neutral oil on all sides.
- 05Place the skewers directly over the heat and grill for 2–3 minutes per side, turning with tongs, until the peppers are blistered and softened but still hold their shape.
- 06Brush the miso glaze generously over the skewers and grill 30 seconds longer per side, just until the glaze bubbles and clings.
- 07Transfer to a serving plate and immediately sprinkle with toasted sesame seeds. Season with salt if needed. Serve hot.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.