How to Cook Shishito Peppers on the Grill
How to Cook Shishito Peppers on the Grill on HWC Magazine is your one stop destination for learning how to choose, grill and dress your delicious Japanese Shishito Peppers
Servings: 4
Calories: 18kcal
Ingredients
- 12 oz Shishito peppers washed and left whole
- 2 teaspoon Sesame oil
- Salt and white pepper to taste to taste
- Sesame seeds white or black toasted to garnish – optional
Instructions
- Preheat grill
- Poke a very tiny hole at the top of each pepper to allow the steam to escape so that the peppers do not split open on the grill. Trim the edges of the stem on shishito peppers just to take off the small black edge. Toss shishito peppers in sesame oil and salt and white pepper to taste. Grill on a vegetable grilling grate or skewer your shishito peppers with 2 yakitori sticks (pre-soaked in water for 30 minutes) for 1-2 minutes on each side or just until start to blister and turn golden. There should be some green still showing and don’t grill so long that the skin pops open. You are looking for just a quick chargrill on each side.
- Remove from grill, sprinkle with toasted sesame seeds and finishing salt and enjoy! Great as an appetizer or a vegetable side dish.
Notes
You can serve with soy or tamari as a dipping sauce or Japanese Shichimi togarasi (red spicy ground pepper), if desired.
Nutrition
Serving: 1g | Calories: 18kcal | Carbohydrates: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 898mg | Vitamin C: 17mg | Iron: 2mg