The quick cooking, delightfully mild and über-trendy Shishito Peppers have been popping up on menus across the country in recent years. Given how easy they are to cook, these small Asian peppers are a favorite of ours to prepare at home. They are best when quickly blistered on a pan with a small amount of oil. Hit with some citrus and salt or dress with something rich and creamy like our spicy miso sauce. While most Shishito Peppers are mild, about 1 in 10 are actually spicy. So don’t be surprised if you occasionally get one with just a bit of kick. Our Spicy Miso Shishito Peppers make an insanely indulgent appetizer or snack and are packed with rich, bold flavors that will keep you going back for more.
There’s something a bit fun, and messy, about digging in with your hands and picking the shishitos up one by one and plucking the peppers from the stem with your teeth. Blistering the peppers provides a nice smokiness while also softening the peppers up, making them delicate enough to eat whole.
The cilantro garnish provides a nice earthy balance to the smokiness of the blistered shishitos, while the miso gives the sauce a rich, savory umami foundation. The addition of dijon mustard and gochujang bring a bit of spiciness while the toasted sesame oil rounds out the Asian flavors. The combination of dijon and rice vinegar also deliver a nice tangy balance. The thick, creamy sauce has a surprising depth and body that will keep you going back for more. This is simply an irresistible dish that we can’t get enough of. Enjoy while still warm! If you have extra spicy miso sauce it can be saved in the fridge for up to one day.
Spicy Miso Shishito Peppers
Yield: 4-6 servings
- 12 ounces shishito peppers, rinsed and patted dry
- 1 teaspoon neutral oil, like canola, rice bran or sunflower
For the spicy miso sauce:
- 1½ teaspoons mild dijon mustard
- 2 teaspoons rice vinegar
- 1½ teaspoons soy sauce
- 1½ teaspoons toasted sesame oil
- 1½ tablespoons chickpea or yellow miso
- 1 garlic clove, chopped
- 1 teaspoon gochujang
- ⅛ teaspoon dried chili flakes
- ¼ cup neutral oil, like canola or sunflower
To prepare the spicy miso sauce, add all of the ingredients except the neutral oil to a jar and blend with an immersion blender until combined. Continue blending and slowly add the neutral oil until fully incorporated and the sauce is thick and creamy. Set aside. The sauce can be prepared up to one day in advance.
To cook the shishito peppers, you may need to work in batches to ensure that all the peppers have contact with the skillet. Overcrowding the skillet will not allow the peppers to blister and blacken properly. We used a 10-inch cast iron skillet, cooking the shishito peppers in two 6 ounce batches.
Lightly oil the skillet with 1 teaspoon of neutral oil (½ teaspoon per batch, if working in two batches) and heat over medium-high. Add the peppers and cook, flipping occasionally. After about 7 to 8 minutes the skin of the peppers will be soft and slightly charred. Once the peppers look blistered and tender, transfer to to a medium bowl.
Add the spicy miso sauce to the warm peppers and combine with your hands or a large spoon or spatula. Transfer the dressed peppers to a serving dish and garnish with chopped cilantro, sesame seeds and chili flakes. Serve while still warm.
Advance Preparation: The spicy miso sauce can be made up to one day in advance, stored in the refrigerator. The dish is best served when the peppers are still warm.
We used a 10-inch skillet, cooking the shishito peppers in two 6 ounce batches before combining with the spicy miso sauce.