Blistered Shishito Peppers: Easy Recipe & Cooking Tips

Teriyaki Chicken Yaki Udon: a symphony of savory, sweet, and umami flavors dancing together in a single bowl. Have you ever craved a dish that’s both comforting and exciting, familiar yet subtly exotic? This is it! Imagine thick, chewy udon noodles slicked with a luscious teriyaki glaze, studded with tender pieces of chicken, and tossed with vibrant vegetables. It’s a culinary hug in a bowl, and I’m so excited to share my version with you.

Yaki Udon, meaning “stir-fried udon,” has its roots in post-World War II Japan. It’s said to have originated in Kokura, Fukuoka Prefecture, as a resourceful way to use leftover udon noodles. The dish quickly gained popularity as a quick, affordable, and incredibly satisfying meal. While variations abound across Japan and beyond, the core elements remain: thick udon noodles, a savory sauce, and a medley of delicious ingredients.

People adore Teriyaki Chicken Yaki Udon for its incredible flavor profile. The teriyaki sauce, a blend of soy sauce, mirin, sake, and sugar, creates a beautiful balance of sweet and savory. The chicken adds protein and richness, while the vegetables provide freshness and texture. But beyond the taste, it’s the satisfying chewiness of the udon noodles that truly elevates this dish. Plus, it’s incredibly versatile and quick to prepare, making it perfect for busy weeknights. So, are you ready to dive into this delightful bowl of Teriyaki Chicken Yaki Udon? Let’s get cooking!

this Recipe

Ingredients:

• 1 pound shishito peppers
• 2 tablespoons olive oil
• 1 teaspoon sea salt, or to taste
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Optional: Flaky sea salt for garnish
• Optional: Lemon wedges for serving

Preparing the Shishito Peppers

Okay, let’s get started! First things first, we need to prep our shishito peppers. This is super easy and doesn’t take much time at all. I like to give them a good rinse under cold water to remove any dirt or debris. Make sure to dry them thoroughly after washing. This is important because any excess water will cause the oil to splatter like crazy when we cook them, and nobody wants that!

Once the peppers are dry, take a look at each one and locate the stem. You don’t need to remove the stem entirely, but I like to give each pepper a little poke near the stem with a fork or knife. This creates a small vent that helps prevent the peppers from exploding during cooking. Trust me, it’s a good idea to do this step!

Cooking the Shishito Peppers

Now for the fun part – cooking! This is where the magic happens and those beautiful green peppers transform into blistered, flavorful bites. I prefer using a cast-iron skillet for this recipe because it gets incredibly hot and distributes heat evenly, which is perfect for achieving that signature blistered look. However, any heavy-bottomed skillet will work just fine.

1. Heat the Skillet: Place your skillet over medium-high heat. You want it to be nice and hot before adding the oil. A good way to test if it’s ready is to flick a tiny drop of water into the pan. If it sizzles and evaporates almost immediately, you’re good to go!
2. Add the Oil: Pour the olive oil into the hot skillet. Let it heat up for a few seconds until it shimmers. The oil should be hot enough to quickly sear the peppers.
3. Add the Peppers: Carefully add the shishito peppers to the skillet in a single layer. Try not to overcrowd the pan, as this will lower the temperature and prevent them from blistering properly. If you have a lot of peppers, you might need to cook them in batches.
4. Cook and Blister: Now, here’s the key: resist the urge to stir the peppers constantly! Let them sit undisturbed for a minute or two, allowing them to char and blister on the bottom. You should start to see dark spots forming on the skin.
5. Toss and Repeat: After a minute or two, use tongs or a spatula to toss the peppers and cook them on the other sides. Continue cooking and tossing until they are blistered and slightly softened all over. This should take about 5-7 minutes total. You’ll know they’re done when they have a nice char and are slightly wrinkled.
6. Season the Peppers: Once the peppers are blistered to your liking, remove the skillet from the heat. Immediately sprinkle them with sea salt, garlic powder, and black pepper. Toss them well to ensure they are evenly coated with the seasonings.

Serving the Blistered Shishito Peppers

Alright, we’re almost there! Now it’s time to plate up these delicious peppers and enjoy. I like to serve them immediately while they’re still hot and blistered. The warmth really enhances the flavor and texture.

1. Plate the Peppers: Transfer the blistered shishito peppers to a serving dish. I think they look great piled high on a small plate or in a shallow bowl.
2. Garnish (Optional): If you’re feeling fancy, you can sprinkle the peppers with a pinch of flaky sea salt for an extra burst of flavor and texture. A squeeze of fresh lemon juice also adds a bright, zesty touch that complements the peppers perfectly.
3. Serve Immediately: Serve the blistered shishito peppers immediately as an appetizer or side dish. They’re best enjoyed hot, so don’t let them sit around for too long.

Tips and Variations

Here are a few extra tips and variations to help you customize this recipe to your liking:

• Spice it Up: If you like a little heat, you can add a pinch of red pepper flakes to the skillet along with the olive oil. This will give the peppers a nice kick.
• Garlic Lovers: For an even more intense garlic flavor, mince a clove or two of fresh garlic and add it to the skillet during the last minute of cooking. Be careful not to burn the garlic!
• Soy Sauce Glaze: For a savory and umami-rich twist, whisk together 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar, and ½ teaspoon of sesame oil. Drizzle this mixture over the peppers after they’re cooked and toss to coat.
• Different Oils: While I prefer olive oil, you can also use other high-heat oils like avocado oil or grapeseed oil.
• Air Fryer Method: If you don’t want to use a skillet, you can also cook the shishito peppers in an air fryer. Toss them with olive oil and seasonings, then air fry at 400°F (200°C) for 8-10 minutes, shaking the basket halfway through.
• Finding Shishito Peppers: Shishito peppers are usually available at Asian markets, specialty grocery stores, and some larger supermarkets. If you can’t find them, you can substitute with Padron peppers, which are similar in flavor and appearance.
• The Heat Factor: Remember that about one in ten shishito peppers will be spicy! It’s part of the fun and adds a little surprise to each bite.

Serving Suggestions

Blistered shishito peppers are incredibly versatile and can be served in a variety of ways. Here are a few of my favorite serving suggestions:

• Appetizer: Serve them as a simple and flavorful appetizer at your next party or gathering. They’re always a crowd-pleaser!
• Side Dish: Pair them with grilled meats, fish, or tofu for a delicious and healthy side dish.
• Tapas: Include them as part of a tapas spread alongside other small plates like patatas bravas, olives, and chorizo.
• Rice Bowl Topping: Add them to your favorite rice bowl for a boost of flavor and texture.
• Pizza Topping: Get creative and use them as a topping for homemade pizza.
• Tacos: Dice them up and add them to tacos for a spicy and flavorful filling.

Storage Instructions

If you happen to have any leftover blistered shishito peppers (which is rare!), you can store them in an airtight container in the refrigerator for up to 2 days. However, keep in mind that they will lose some of their crispness and flavor over time. To reheat them, you can quickly sauté them in a skillet or microwave them for a few seconds. They are best enjoyed fresh, though!

Enjoy your blistered shishito peppers! I hope you love this recipe as much as I do. It’s a simple, flavorful, and addictive dish that’s perfect for any occasion.

Conclusion:

So there you have it! These Blistered Shishito Peppers are truly a revelation – a simple dish that delivers an explosion of flavor and a delightful textural contrast. The slight char, the tender interior, and that occasional spicy surprise make them utterly addictive. I genuinely believe this is a must-try recipe for anyone looking for a quick, easy, and impressive appetizer, side dish, or even a satisfying snack.

But why is this recipe a must-try, you ask? Beyond the sheer deliciousness, it’s the versatility that really shines. It’s perfect for a casual weeknight dinner, a sophisticated cocktail party, or even a fun addition to your next barbecue. Plus, it’s incredibly adaptable to your own personal preferences.

Serving Suggestions and Variations:

Think of these blistered beauties as a blank canvas for your culinary creativity! While the simple salt and pepper seasoning is divine, don’t be afraid to experiment. A squeeze of fresh lemon juice at the end adds a bright, zesty note. A sprinkle of toasted sesame seeds provides a nutty crunch and visual appeal. For a touch of heat, consider adding a pinch of red pepper flakes or a drizzle of sriracha mayo.

If you’re feeling adventurous, try tossing the blistered peppers with a flavorful sauce. A teriyaki glaze, a balsamic reduction, or even a simple garlic-infused olive oil would all be fantastic. You could also incorporate them into other dishes. Imagine them tossed into a stir-fry, added to a quesadilla, or even used as a topping for pizza!

For a more substantial meal, serve them alongside grilled chicken, fish, or tofu. They also pair beautifully with rice, quinoa, or couscous. And if you’re looking for a vegetarian option, they’re delicious on their own with a side of hummus or baba ghanoush.

Another variation I love is to add a sprinkle of flaky sea salt after they’re blistered. The larger salt crystals provide a delightful burst of salty flavor that complements the peppers perfectly. You could also experiment with different types of salt, such as smoked salt or truffle salt, for a more complex flavor profile.

Don’t be afraid to play around with the cooking method, too. While I prefer to blister them in a cast iron skillet for that perfect char, you can also grill them, broil them, or even air fry them. Just be sure to keep a close eye on them to prevent them from burning.

Time to Get Cooking!

I truly hope you’ll give this recipe for Blistered Shishito Peppers a try. It’s so simple, so satisfying, and so adaptable that I’m confident you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, and it’s a great way to introduce your friends and family to the wonderful world of shishito peppers.

Once you’ve made them, I’d absolutely love to hear about your experience! Did you try any of the variations I suggested? Did you come up with your own unique twist? Share your photos and comments on social media using [Your Hashtag Here] – I can’t wait to see what you create! Happy cooking! And remember, don’t be afraid of a little blister – that’s where the magic happens!