One of my favorite Asian dishes has always been grilled Shishito peppers. Shishito peppers are a very mild and thin walled pepper that taste great raw but even better grilled. The tricky thing about them is they aren't all mild, one out ten actually have some heat! I've never made them before myself so this year I planted several kinds of peppers including Shishitos which are in pots due to lack of garden space where I'm currently staying.
Here's picture of one of my Shishito plants, this one started a little late but is finally starting to produce lots of peppers. To my surprise the plants produce really heavy loads of peppers, more than most other types of pepper plants.
Here are 8 ounces of peppers I just picked, some I left on a little long on the plant so they are turning a nice red color. The red ones should have heat, but the but the others only about 10 percent will.
So I went in search of a recipe to make the marinade like you would get in a restaurant. I decided on one from allrecipes.com. Here are the ingredients:
8 ounces (225 grams) Shishito peppers, rinsed
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) sesame oil
1/2 teaspoon (2.5 grams) finely grated ginger
1/2 teaspoon (2.5 grams) grated garlic
salt to taste
That is their recipe but I'm going to add some chili oil to the marinade for a bit of a kick!
Step one: Add the soy sauce, sesame oil, ginger and garlic in a large bowl and mix together, add the Shishito peppers and toss gently to combine them. Let marinate for 20 minutes occasionally gently tossing peppers to evenly marinate.
Step 2: Preheat outdoor grill to medium high using a grill pan on top of the rack. You can use a disposable aluminum pie pan if you don't have a grill pan.
I'm going to use a stove top grill since I have one and a gas stove.
Step 3:
Remove peppers from marinade letting excess drip back into the bowl. Place the peppers on grill pan tossing every couple minutes until evenly blistered and charred. They recommend 5 to 7 minutes. Return peppers to marinade and toss gently and that's all!
Here's the picture from allrecipes.com of a grill pan on the outdoor grill.
allrecipes.com
Just so you have an idea what a grill pan is if you don't already have one, plus since I'm doing this solo I may not have time to snap pictures while cooking.
Now we will see what kind of disaster I will create when I try it out here!
First I mixed up the marinade and threw in the peppers. Gently tossing them at first didn't really coat them well so I ended digging in with my hands to get the job done. After about twenty minutes of gentle tossing occasionally it came out like this:
Then onto the grill they went. They kept me occupied throughout the process turning them every few minutes. Some of the peppers burst, so in retrospect I think I would have put a small slit into each pepper to prevent it. But they blistered up nicely and here was my end result:
They came out really good, but next time I might double up the garlic and ginger for a little more kick. The little chili oil definitely helped with the flavor. I think also next time I'll make a separate marinade to serve them with some more soy sauce, ginger and garlic. Most were very mild and flavorful with the occasional spicy pepper, I was very happy with this little experiment.
Thanks for taking the time to read over my post, if you like peppers shishitos are great if you don't like it too hot. Please feel free to leave any comments or questions below and thanks for stopping by!
References:
https://www.allrecipes.com/recipe/267554/grilled-sesame-soy-shishito-peppers/
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