Sauteed Shishito Peppers with Miso and Ginger from 'Preserving the Japanese Way'
Chile adds a bit of heat to this first excerpt from Preserving the Japanese Way, Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Andrews McMeel, August 2015) by Nancy Singleton Hachisu
Shishito Peppers sauteed with Miso and Ginger (Shishito no Abura Miso)
Serves 6
Shishito peppers are all the rage in Northern California and easily obtainable. I love them charred in oil, served with a sprinkling of salt, but the salty, earthy miso treatment here complements the bitterness of the peppers. A bit of heat from the chile and pop from the ginger make this a can’t-get-enough dish. Padrón peppers can be substituted, but omit the chile, as Padróns are plenty hot on their own.
4 or more teaspoons sake
4 teaspoons brown rice miso
¾ pound (350 g) shishito peppers
1 tablespoon organic canola oil
1 small dried japones or ½ arból chile pepper, torn in thirds
2 teaspoons slivered ginger
In a small bowl, mash the sake into the miso. The resulting paste should be loose enough to slurp around the peppers, so if your miso is unusually stiff, splash in a bit more sake.
Leave the stems intact on the shishito peppers, but snip off the discolored tips of the stems to refresh. Heat the oil with the dried red chile pepper in a large wok over medium heat until the pepper turns bright red. Throw in the shishito peppers and toss to coat with oil. Scatter in the ginger and toss gently for several minutes, until the peppers start to jump and pop and small blisters appear here and there on their skins. Remove the pan from the heat, scrape in the miso-sake mixture, and stir quickly with a flat wooden spoon so the peppers are coated evenly but the miso does not burn from the heat of the pan. Slide into a serving bowl as soon as the miso is incorporated, since the peppers will deflate and lose some vibrancy if left in the hot pan. Serve with drinks before dinner or alongside Soy Sauce–Soused Steak (page 111).
(Recipe reproduced from Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu/Andrews McMeel Publishing, LLC, August 2015)