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Course: Appetizer
Keyword: Healthy, Japanese, Snacks, Vegetarian

Grilled Shishitos

Grilled shishito peppers in a bowl with katsuobushi flakes.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings
Shishitos have sprung up everywhere over the past few years, and I for one couldn't be happier.
These milk chiles are crinkly, green, thin-skinned, and sweet, and probably migrated from Portugal in the 16th century to Japan, where they have long been served in izakaya, which is a fancy way of saying they're bar food.
Shishito have caught on on the United States, where they are typically panfried or grilled and served with a mound of shaved bonito or katsuobushi on top. Although I usually bag mine at a nearby Japanese market, more and more upscale markets are keeping them on hand.
Note: According to chile legend, nine out of every 10 shishitos are mild...that one, though, it's a stinker.
This recipe first appeared in EveryDayCook.
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  • 8 ounces shishito chiles, rinsed and dried
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 2 teaspoons soy sauce
  • 1 ounce katsuobushi flakes
Grilled shishito peppers in a bowl with katsuobushi flakes.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings

Procedure

  • Heat a gas grill to high.
  • Toss the shishitos with the olive oil and salt in a large mixing bowl. Arrange the chiles in an even layer on the grill and cook, uncovered, for 3 minutes. Flip and grill for another 2 to 3 minutes, until the skins are slightly blistered.
  • Move the shishitos back to the mixing bowl and toss with the soy sauce. Then, quickly place on a platter and top with the katsuobushi flakes.
  • To consume, simply grab one by the stem and eat the entire pod, seeds and all.
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