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Charred Shishito Peppers
Here’s a shareable starter that incorporates two top trends: the technique of charring vegetables and the Asian style of blending salty, tart and sweet flavors. Chef Lopez-Monascal adds a healthy halo to the light appetizer with lower sodium soy sauce.
Servings
1
1
Cuisine Type
- asian
Day Part
- snack
Menu Part
- appetizer
Main Ingredient
- Vegetables
Source: Recipe and photo courtesy of Kikkoman
Here’s a shareable starter that incorporates two top trends: the technique of charring vegetables and the Asian style of blending salty, tart and sweet flavors. Chef Lopez-Monascal adds a healthy halo to the light appetizer with lower sodium soy sauce.
Ingredients
16 shishito peppers
1 oz. lower sodium soy sauce
1/2 oz. lime juice
Kosher salt, to taste
Toasted sesame seeds, as needed
Steps
To order, heat a cast iron pan over high heat. Add shishito peppers. Keep pan moving once every minute for 4 minutes, to allow peppers to char slightly.
Deglaze pan with soy sauce and lime juice. Add salt to taste. Sprinkle toasted sesame seeds on top; serve hot.
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