These delicious little guys are the Japanese relative of the padrón pepper we know and love.
Like the padrón, preparation for deliciousness is minimal. Just char a bit, add some lemon and salt and you’re done.
This is the continuation of one of my midsummer menus, which included:
- Grilled shrimp and green onions with romesco sauce
- Shishito peppers with smoked salt
- Grilled vegetables and polenta with tahini yogurt sauce (not pictured)
- Peach frangipane tart
- Tarragon grapefruit cocktail (with tequila!)
♫ Suggested listening: something Japanese. ♫
I dug this band when I was in high school.
Click to listen: Clammbon – パンと蜜をめしあがれ
- Shishito peppers
- Olive oil
- Smoked salt
- Heat a grill or grill pan to medium high heat
- Toss peppers in olive oil
- Don’t crowd the pan! Add peppers in a single layer with some space in between them.
- Let the peppers char, turning occasionally. This will take 6 – 8 minutes.
- Remove peppers from heat, toss with lemon and smoked salt, and serve!