We made these peppers last weekend for our family gathering, and they were an instant hit! Thank you so much!
Blistered Shishito Peppers with Ginger Soy Sauce Recipe
Recipes > Japanese Recipes > Japanese Side Dish Recipes
![Blistered Shishito Peppers with Ginger Soy Sauce Recipe Blistered Shishito Peppers with Ginger Soy Sauce Recipe](Images/Blistered-Shishito-Peppers-with-Ginger-Soy-Sauce-Recipe.webp)
Imagine yourself taking a leisurely stroll through a vibrant farmers market on a beautiful summer day. The air is sweet with the aroma of fresh produce, and your eyes are drawn to a small stand brimming with green, twisted peppers that seem to beckon you closer. You're introduced to the Japanese Shishito pepper, a humble but flavorful pepper that is known for its mild heat and smoky notes. Inspired by this discovery, you're eager to bring these flavors to your own kitchen.
Blistered Shishito Peppers with Ginger Soy Sauce is a recipe that originated from warm summer gatherings in the backyard, reminiscing about that day at the farmers market. It's a time when friends and family come together, sharing laughter and creating memories around the grill. As the sun begins to set, casting a warm golden glow around, the sizzling sound of the Shishito peppers hitting the hot pan fills the air, arousing the anticipation of everyone present.
The peppers char quickly, their green skin blistering and darkening, releasing an intoxicating aroma that has everyone inching closer to the grill. But it's the Ginger Soy Sauce that makes this dish truly unforgettable. The salty soy sauce mixed with the warm, aromatic freshly grated ginger, and the subtle sweetness from the honey creates a delightful balance, enhancing the smoky flavor of the peppers.
As you coat the perfectly blistered peppers with the sauce, you can't help but feel a sense of accomplishment and excitement. Each bite into these peppers is a burst of complex flavors, a true reflection of the summer season in every way.
This is a simple dish, yes, but it's one that carries a lot of heart. It's about embracing the summer, the fresh produce it brings, and most importantly, it's about the joy of sharing good food with loved ones. So gather your friends, fire up the grill, and let's welcome the season with some Blistered Shishito Peppers with Ginger Soy Sauce!
JUMP TO:
INGREDIENTS:
Shishito Peppers: When you're selecting Shishito peppers, look for ones that are bright green and firm to the touch. Avoid those with blemishes or wrinkles. Their size can vary, but generally, they're about the size of a finger. Keep in mind that Shishito peppers have a relatively mild heat, but about one in every ten carries a spicy punch. This element of surprise is part of the allure of this dish.
Soy Sauce: The umami backbone of our sauce. When selecting soy sauce, consider its role in your dish. A good-quality soy sauce will add depth and complexity beyond mere saltiness. Choose naturally brewed or fermented soy sauce over chemically produced ones. Tamari can be a good gluten-free alternative.
Ginger: This is the flavor booster in our sauce. Always look for ginger that has a smooth and shiny skin. It should feel heavy and firm, with no signs of mold or decay. The aroma should be fresh and sharp, an indication of its potency. If you cannot find fresh ginger, ground ginger can be used as an alternative, but remember that the flavor won't be as vibrant.
Honey: Our natural sweetener. When it comes to honey, raw and unfiltered is the best choice. It has a more complex flavor profile and contains more nutrients compared to processed honey. The variety of honey can also impact the flavor; for example, clover honey is mild while buckwheat honey is robust. Maple syrup or agave nectar can be used as a vegan alternative.
MAIN STEPS:
Ginger: Ginger adds a fresh zing to your sauce. When grating it, take care not to grate your fingers. Also, squeeze the grated ginger to extract more juice; this will enhance the flavor of the sauce. If ginger is too fibrous, use a fine mesh sieve to separate the pulp from the juice.
Soy Sauce and Honey: Balancing flavors is key in this recipe. The combination of salty soy sauce and sweet honey creates a beautiful harmony. However, it's vital not to overdo the honey. The sweetness should balance the saltiness, not overpower it.
Shishito Peppers: The small cut you make on each pepper allows the steam to escape during cooking and prevents them from bursting. When roasting the peppers, watch out for the heat level. Too high, and the peppers can burn before they blister; too low, and they may steam instead of blistering. Aim for a medium-high heat to get them perfectly charred.
Flipping the Peppers: Waiting until the peppers are well charred on one side before flipping them is essential for that smoky flavor. Resist the temptation to constantly stir or flip the peppers.
Tossing in the Sauce: Don't rush this step! Ensuring each pepper gets thoroughly coated in the sauce is the key to their delicious flavor. However, avoid soaking them in the sauce, as you still want to maintain the distinct taste and texture of the blistered peppers.
SERVED WITH:
Starter: Edamame (Japan): These are young, green soybeans that are boiled in their pods. Edamame is usually served as an appetizer with a sprinkle of sea salt. Its mild flavor and high protein content make it an excellent start to a meal.
Starter: Spicy Cucumber Salad (China): This is a classic Chinese dish with cucumber marinated in garlic, soy sauce, and chili oil. Its freshness and spice complement the peppers' slight heat and the ginger-soy sauce.
Side Dish: Jasmine Rice (Thailand): Known for its fragrant aroma, Jasmine rice is a staple in Thai cuisine. Its subtle flavor and fluffy texture make it an excellent accompaniment for the peppers, as it will absorb the delicious sauce.
Main Course: Grilled Miso Salmon (Japan): Salmon marinated in a miso-based sauce and then grilled. The fish's rich and savory taste, along with the caramelized surface from the miso glaze, would complement the spicy and tangy Shishito peppers.
Second Course: Mapo Tofu (China): This is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy chili and bean-based sauce, typically a thin, oily, and bright red suspension. It's slightly numbing and spicy flavor would pair well with the blistered shishito peppers.
Dessert: Green Tea Ice Cream (Japan): This is a creamy, sweet dessert with a subtle bitter note from matcha green tea. The coolness of the ice cream would be a pleasant contrast to the spicy peppers.
Drink: Sake (Japan): This traditional Japanese rice wine has a smooth, sweet, and slightly fruity taste, which can help balance the heat from the shishito peppers and elevate the overall dining experience.
ALTERNATIVES:
Appetizer: Soy-Ginger Edamame (Japan): Taking a leaf from our Japanese culinary friends, this appetizer takes the classic edamame and elevates it with a kick of ginger and soy. The beans are steamed, then tossed in a sauce made from soy, ginger, garlic, and a touch of honey for a sweet contrast.
Starter: Ginger-Honey Chicken Skewers (Thailand): Here, the flavors of ginger and honey are used in a marinade for grilled chicken skewers, a popular street food in Thailand. The sweet and spicy marinade caramelizes over the heat, giving the chicken a delightful char.
Main Course: Ginger Honey Glazed Salmon (USA): An easy yet delicious American dish where salmon fillets are glazed with a simple sauce made from soy, honey, and ginger before being oven-baked to perfection.
Side Dish: Ginger Soy Bok Choy (China): A classic Chinese side dish, bok choy is quickly stir-fried with a dash of soy sauce and freshly grated ginger. The result is a dish with a delightful crunch and a hint of warmth from the ginger.
Main Dish: Soy and Honey Marinated Tofu (Korea): A vegan-friendly main dish where tofu is marinated in a blend of soy sauce, ginger, and honey then pan-fried until crispy. Inspired by Korean cuisine, it's delicious served over a bed of steamed rice.
Salad: Ginger Soy Cucumber Salad (China): A refreshing Chinese salad featuring cucumber slices marinated in a ginger-soy vinaigrette. The honey provides a subtle sweetness that balances the salty soy and the spicy ginger.
Drink: Ginger Honey Tea (Korea): A soothing Korean drink made by steeping ginger in hot water, then sweetening with a dollop of honey. It's a warming beverage, perfect for digestion after a meal.
HISTORY:
Our culinary journey begins in the land of the rising sun, Japan, the birthplace of the beloved Shishito Pepper. These delightful little peppers, with their thin skin and sweet flavor, are named after their tip, which resembles a lion's head ("shishi" means lion in Japanese).
Blistered Shishito Peppers with Ginger Soy Sauce is not the creation of a single person or event, but rather a testament to Japan's reverence for simplicity and quality in its cuisine. The dish celebrates the unique taste of each ingredient, brought together harmoniously to enhance rather than mask their individual flavors.
The dish began as a staple in the Japanese summer when shishito peppers were in season and available in abundance. Farmers and locals would harvest these peppers, blister them over an open flame or in a hot pan, and season them simply with a sprinkle of sea salt.
Over time, the influence of other Asian cuisines, like Chinese and Korean, introduced the concept of using sauces for dipping, thus giving birth to the Ginger Soy Sauce. The combination of soy's umami, ginger's warmth, and honey's sweetness played off the shishito's mild spice and smoky flavor from blistering, resulting in a symphony of taste in each bite.
Throughout the years, this dish remained a favorite at izakayas (Japanese bars) due to its ease of preparation and ability to pair well with a wide range of drinks. It was the perfect snack to enjoy in the company of friends and a cold beer.
In modern times, the globalization of cuisines brought this humble dish onto the international stage. Celebrity chefs and food enthusiasts began to discover the charm of Blistered Shishito Peppers, and it started appearing on menus worldwide.
Today, Blistered Shishito Peppers with Ginger Soy Sauce is loved not just in Japan, but globally. It is seen as a perfect representative of Japanese cuisine - humble in its ingredients, simple in its preparation, yet profound in its flavor.
This dish has stood the test of time and continues to be a testament to the beauty of simplicity in cuisine. It symbolizes the warmth of shared meals, the joy of discovery, and the infinite possibilities that can arise from the blend of tradition and creativity.
TIPS:
Ginger Grating Technique: When you're grating ginger, consider freezing it beforehand. Not only is it easier to grate, but you also end up with less fibrous bits. Use a fine grater, like a microplane, for the best texture.
The Art of Saucing: When mixing your soy sauce, ginger, and honey, take your time. It's essential to get the balance right for this simple sauce, so taste as you go, adjusting the flavors until you have a blend that's umami-rich, with a hint of heat from the ginger and a whisper of sweetness from the honey.
Preparing the Peppers: Creating a small cut in each pepper allows the heat to enter more easily, which leads to a more uniform blistering. Also, it helps to prevent the peppers from bursting by letting out steam.
The Perfect Sear: A key technique for this recipe is blistering the peppers. Be patient and don't overcrowd the pan, or you'll steam the peppers instead of searing them. Each pepper should have its space in the pan. It might take a bit longer, but the results are worth it!
Flipping Peppers: Using a pair of tongs to flip each pepper ensures that they blister evenly on all sides. Yes, it's a bit more work, but it's this attention to detail that can elevate your dish from good to great.
Tossing in the Sauce: Once the peppers are blistered, they're tossed in the ginger soy sauce. To ensure an even coating, you can place the pan off the heat, add the sauce to the pan, and then toss the peppers in the pan. This can also help the sauce to caramelise slightly from the residual heat, adding an extra layer of flavor.
Experimenting with Flavors: Once you've mastered the basic recipe, feel free to experiment. Try adding a bit of crushed garlic or a squeeze of fresh lime juice to the sauce for a different flavor profile. A sprinkle of sesame seeds over the top before serving can also add a nice crunch.
Recipe Information
Skill Level
|
Time 15 Minutes |
Price |
Serves 4 People |
Healthiness![]() |
Nutritional Information |
Ratings![]() (Add Rating & Review) |
Reviews 11 Reviews |
Ingredients:
-
1 cup Shishito Peppers
For the Ginger Soy Sauce:
1 tablespoon Soy Sauce
1 knob Ginger
0.5 teaspoon Honey
( optional )
Allergens
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Soy |
Directions:
01 - First, prepare the Ginger. The outer skin can be easily removed by scraping with a spoon. Once peeled, use a fine grater to grate the Ginger.
![Blistered Shishito Peppers with Ginger Soy Sauce Recipe - 02 Blistered Shishito Peppers with Ginger Soy Sauce Recipe - 02](Images/Blistered-Shishito-Peppers-with-Ginger-Soy-Sauce-Recipe-02.webp)
02 - Grab a medium-sized bowl, and in it, mix together your Soy Sauce, the freshly grated Ginger, and if you'd like a touch of sweetness, some Honey. Whisk these Ingredients together until they blend into a smooth Sauce. Keep this Sauce to the side for now.
![Blistered Shishito Peppers with Ginger Soy Sauce Recipe - 03 Blistered Shishito Peppers with Ginger Soy Sauce Recipe - 03](Images/Blistered-Shishito-Peppers-with-Ginger-Soy-Sauce-Recipe-03.webp)
03 - Now let's focus on the Shishito Peppers. Before roasting them, create a small cut in each Pepper.
04 - Place a large frying pan on your stove and turn up the heat to medium-high. Wait until the pan has heated up — this ensures that the Peppers will start roasting as soon as they touch the surface.
05 - Add your Shishito Peppers to the pan.
![Blistered Shishito Peppers with Ginger Soy Sauce Recipe - 04 Blistered Shishito Peppers with Ginger Soy Sauce Recipe - 04](Images/Blistered-Shishito-Peppers-with-Ginger-Soy-Sauce-Recipe-04.webp)
06 - Once the underside of the Peppers is well charred, flip them over and let the other side get the same treatment.
07 - After they are beautifully blistered on both sides, it's time for them to meet the Sauce. Move the Peppers directly from the pan into the bowl containing your previously prepared Ginger Soy Sauce. Make sure every Pepper gets a good coating of this delightful sauce.
![Blistered Shishito Peppers with Ginger Soy Sauce Recipe - 05 Blistered Shishito Peppers with Ginger Soy Sauce Recipe - 05](Images/Blistered-Shishito-Peppers-with-Ginger-Soy-Sauce-Recipe-05.webp)
08 - Lastly, it's time to enjoy your creation! The blistered Shishito Peppers can be served either warm, straight out of the pan, or at room temperature. Enjoy!
![Blistered Shishito Peppers with Ginger Soy Sauce Recipe - 06 Blistered Shishito Peppers with Ginger Soy Sauce Recipe - 06](Images/Blistered-Shishito-Peppers-with-Ginger-Soy-Sauce-Recipe-06.webp)
Notes:
Selecting Peppers: When shopping for Shishito Peppers, look for peppers that are bright green and firm to touch. Avoid peppers with wrinkled skin or spots.
Preparing Ginger: Make sure to grate the ginger finely to ensure that its flavor infuses well into the sauce. Larger pieces may give an overpowering taste.
Adjusting Sweetness: The addition of honey is optional and can be adjusted according to personal preference. If you prefer a spicier sauce, you can omit the honey completely.
Slitting the Peppers: Be careful when slitting the peppers. The slit allows steam to escape preventing the peppers from bursting but it shouldn't be too large as to let the peppers lose their shape or juices.
Heating the Pan: Make sure the pan is well heated before adding the peppers. This will help them blister and char nicely without getting soggy.
Coating the Peppers: Toss the peppers in the sauce while they're still hot. This will help them absorb the flavors of the sauce better.
Serving: While the recipe suggests serving the peppers warm or at room temperature, they are also delicious chilled and can be made in advance for serving at a later time.
Storing: If there are any leftovers, store them in an airtight container in the refrigerator. They can be enjoyed for up to 3 days. Just reheat gently or bring them to room temperature before serving.
Alternatives: If you cannot find Shishito peppers, Padron peppers can also be used in this recipe. They have a similar flavor profile and char well too.
Allergy Considerations: This recipe is gluten-free, dairy-free, and nut-free, but always double-check your ingredients if you're serving people with food allergies or dietary restrictions. Soy sauce can contain wheat, so use a gluten-free variety if needed.
Nutritional Information
( Per Portion )
Calories |
45 kcal (2%) |
Total Carbohydrate | 8g (3%) |
Cholesterol | 0mg (0%) |
Total Fat |
0.4g (0.6%) |
Saturated Fat | 0.1g (0.5%) |
Polyunsaturated Fat | 0.2g |
Monounsaturated Fat | 0.1g |
Trans Fat | 0g (0%) |
Fibers | 2g (8%) |
Protein | 2g (4%) |
Sugar | 6g (12%) |
Vitamin A |
875 IU (18%) |
Vitamin B1 (Thiamin) |
0.07mg (6%) |
Vitamin B2 (Riboflavin) | 0.05mg (4%) |
Vitamin B3 (Niacin) | 0.6mg (4%) |
Vitamin B5 (Pantothenic Acid) | 0.2mg (4%) |
Vitamin B6 | 0.1mg (6%) |
Vitamin B7 (Biotin) | 1.5mcg (5%) |
Vitamin B9 (Folate) | 16mcg (4%) |
Vitamin B12 | 0mcg (0%) |
Vitamin C | 16mg (18%) |
Vitamin D | 0 IU (0%) |
Vitamin E | 0.6mg (4%) |
Vitamin K | 32mcg (27%) |
Choline | 9mg (2%) |
Carnitine | 0.1mg |
Calcium |
10mg (1%) |
Chloride |
11mg (0.5%) |
Chromium | 0.4mcg (1%) |
Copper | 0.1mg (11%) |
Fluoride | 4mcg (0.1%) |
Iodine | 0.5mcg (0.3%) |
Iron | 0.6mg (3%) |
Magnesium | 12mg (3%) |
Manganese | 0.1mg (4%) |
Molybdenum | 2mcg (4%) |
Phosphorus | 20mg (2%) |
Potassium | 200mg (4%) |
Selenium | 0.3mcg (0.5%) |
Sodium | 400mg (17%) |
Sulfur | 4mg |
Zink | 0.2mg (2%) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. |
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Written by: Uncut Recipes | Disclaimer |
June 07, 2023
These are delicious.