Nobu Shishito Peppers Delight (Print Version)
# Ingredients:
01 -
1 tablespoon roasted sesame oil
02 -
1 teaspoon roasted sesame oil
03 -
2 garlic cloves, finely chopped
04 -
6 ounces shishito peppers
05 -
1 teaspoon rice vinegar
06 -
2 1/2 teaspoons reduced-sodium soy sauce
07 -
3/4 teaspoon Sriracha sauce
08 -
1/2 teaspoon agave syrup
09 -
Toasted sesame seeds, for garnish
# Instructions:
01 -
Rinse the shishito peppers under cold water and let them dry. Finely chop the garlic and set out all seasonings for easy access.
02 -
In a large skillet, heat the roasted sesame oil over medium heat until hot and shimmering.
03 -
Add the finely chopped garlic to the skillet. Sauté for about one minute, ensuring it becomes golden but does not burn.
04 -
Add the shishito peppers to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the skin is blistered and the peppers are tender.
05 -
Stir in the rice vinegar, soy sauce, Sriracha sauce, and agave syrup. Cook for an additional 2-3 minutes, allowing the sauce to coat the peppers.
06 -
Remove the skillet from heat and transfer the shishito peppers to a serving dish. Garnish with toasted sesame seeds and serve immediately.
# Notes:
01 -
Choose firm, bright green shishito peppers for the best results.
02 -
Avoid overcrowding the skillet to ensure even cooking and blistering.
03 -
Adjust the spice level by modifying the amount of Sriracha sauce.
04 -
Roasted sesame oil is recommended for its flavor, but olive oil can be used as a substitute.