How To Pan Roast Japanese Shishito Peppers – These mild non-spicy shishito peppers are easy to roast and so great as a snack, appetizer, or side dish. So addictive to munch on.
I heard about shishito peppers about 2 years ago when I was still active on Instagram when I saw few people posted roasted shishito peppers. I was so intrigued by it but never really seen them anywhere at that time. Last week I saw them at Aldi and I quickly snatched 1 bag and then went back for more! Have I told you that my 7-year old daughter loved roasted shishito peppers? Yup. I was quite shocked considering how picky she could be on certain things.
COMMONLY ASKED QUESTIONS ABOUT SHISHITO PEPPERS
WHAT ARE SHISHITO PEPPERS?
They almost look like jalapeno at a glance, but they are much slender, longer, and have some creases throughout the body. They are usually harvested when they are still green and will turn red when they are ripe. They are known as shishitogarashi in Japan, but shortened as shishito.
ARE SHISHITO PEPPERS HOT?
No, they are not. If you don’t believe me (because I eat extremely hot spicy food), you can take my daughter’s words then! She says it’s not hot at all.
HOW DO SHISHITO PEPPERS TASTE LIKE?
They have that smoky and sweet aroma, but with no spicyness at all if you ask me.
HOW TO COOK SHISHITO PEPPERS?
They can be grilled, pan roasted, stewed, and eaten raw too.
HOW TO STORE SHISHITO PEPPERS?
If they are pre-packed, store them as is in the warmest part of your refrigerator and they can last up to two weeks max. If you buy them loose, simply store them in a plastic bag and then place in the warmest part of your refrigerator.
CAN I FREEZE SHISHITO PEPPERS?
You can freeze them in a freezer bag, but once you thaw them out, they will be limp but will retain its flavor.
MY FAVORITE WAY OF COOKING SHISHITO PEPPERS
That will be pan roasting them. Seriously so easy. Shishito peppers have thin skin and so they get charred and blistered quickly.
My daughter loves it when I sprinkle some sea salt on the freshly roasted shishito peppers. This will be perfect to pair with some cold drink or beer 😉
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 8 oz shishito peppers
- 1 Tbsp cooking oil
- Pinch of sea salt
- Wash the shishito peppers with clean water and then pat dry with an absorbent paper towel. Use a fork to pierce on the body of the peppers once. This will prevent the peppers from "exploding" when you roast them
- Preheat a large skillet until hot. Add cooking oil. Gently add the shishito peppers, spreading them in one layer on the skillet. Cook until the skin started to turn white and blisters started to form. Stir them a bit and then let them cook undisturbed for few seconds and continue to cook until they started to get light golden char all over
- Remove to a serving dish and sprinkle with some sea salt and serve as snacks, appetizers, or as a side dish