The Pioneer Woman Tasty Kitchen
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Blistered Shishitos with Dashi Soy Sauce

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Level: Easy

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Description

Low carb, low fat, high flavor.

Ingredients

  • Oil, For Frying
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 1 teaspoon Sugar
  • ¼ teaspoons Dried Soup Dashi Or Fish Sauce
  • ¼ pounds Shishito Peppers
  • 1 whole Scallion, Thinly Sliced
  • 1 teaspoon Toasted Sesame Seeds

Preparation

Preheat a large skillet to medium-high heat with a drizzle of oil.

In a small dish, combine soy sauce, rice vinegar, sugar, and dashi together until very well mixed.

When skillet is very hot, add peppers in one layer and let them sizzle and blister for 2 minutes. Flip the peppers, let cook for 1 minute more without disturbing, then pour half of the sauce into the skillet. Toss to coat the peppers, and turn heat off skillet.

Pour peppers and sauce into a bowl. Pour in remaining dashi sauce and top with scallions and sesame seeds. Serve as an appetizer or side dish. Enjoy!

Notes:
1. I also like to top this with bonito (fish flakes for topping, not to dissolve in stock) and salty bright red pickled ginger.
2. When I make this for a side dish, I cut the stems off before pan-frying the peppers to make it easier to eat from a plate.

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