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SHISHITO PEPPERS: EASY SHISHITO PEPPER STIR FRY

OVERVIEW-OF-SHISHITO-PEPPERS Food & Recipes

Shishito peppers are categorized in the “sweet chili pepper” family in Japan, classified differently from hot chili peppers.

They are popular summer vegetables in Japan and are served as snacks and side dishes.

OVERVIEW OF SHISHITO PEPPERS

NAME: SHISHITO PEPPER

SPECIES: Solanaceae Capsicum

NATIVE: Central and South America

SEASON: June-August

SHISHITO is named because this green pepper looks like the lion’s face looking from the tip side.

Shishi refers to a “lion” and to shorten the term “togarashi” which means chili pepper in Japanese.

Shishito peppers are rich in vitamin C, which is effective in relieving fatigue, and B-carotene, which is effective in preventing infectious diseases.

Shishito peppers are generally not spicy, but depending on the environment in which they are grown, they can be very spicy.

HEALTH BENEFITS OF SHISHITO PEPPERS

  • [Dietery Fiber] Improve Digestive System
  • [Potassium] Help Control High Blood Pressure
  • [Vitamin C & Beta-carotene] Support Skin Health
  • [Vitamin E] Protect the body from oxidative stress and support the immune system.
  • [Vitamin B6] Supports the metabolization of proteins

Each 100g (3.2 oz) of shishito peppers contains 3.9 g of dietary fiber.
Shishito peppers are rich in insoluble dietary fiber. It absorbs water, swells, and stimulates the intestines, which helps the digestive system.

Potassium plays a role in regulating osmotic pressure within cells which also supports salt (sodium) to be excreted from the body.

Beta-carotene converts into vitamin A in the body. Vitamin A supports the skin and mucous membranes and eye health. Since beta-carotene is a fat-soluble nutrient, cooking with oil increases its absorption.

Vitamin C may be necessary to explain, but, it supports skin health, blood vessels, bones, and cartilage as well. Since our body does not produce Vitamin C, get it from your diet.

Vitamin E plays a role in protecting from oxidation and is a recommended nutrient for countermeasures against physical stresses caused by lifestyle habits and aging.

JAPANESE COOKING TIP: HOW TO PREPARE SHISHITO PEPPERS

Shishito peppers are delicious and go to be grilled, deep-fried, and pan-fried.

Yet, they often burst while cooking.

Here is a Japanese cooking tip!

With a knife or a pair of kitchen scissors, make a small notch of shishito peppers to prevent them from bursting.

I use a pair of scissors because I use them to cut off extra stalks anyway.

Staple Japanese Shishito Peppers Stir-Fry

Staple Japanese Shishito Peppers Stir-Fry

Rico McConnellRico McConnell
This easy stir-fry with vibrant greened shishito peppers with sliced garlic and a dash of soy sauce.
It is the staple vegetable side dish in Japan, a quick and easy summer vegetable recipe, perfect for a snack or appetizer!
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine Japanese
Servings 2 servings

Ingredients  

  • 6 oz Shishito peppers
  • 1 tbsp sesame oil
  • 1 clove of garlic, sliced
  • 1-2 tsp dark soy sauce
  • salt and pepper to taste

Instructions 

  • (Prepare Shishito Peppers) Cut off extra long stalks if needed. With a knife or a pair of kitchen scissors, make small notches to prevent them from bursting while cooking.
  • In a skillet, add 1 tbsp toasted sesame oil and sliced garlic.
  • Cook sliced garlic over low heat until they are fragrant.
  • Add the shishito peppers and cook for 7-10 minutes over medium heat, allowing them to blister/brown on each side.
  • Add 1-2 tsp of dark soy sauce, stir them a few times, and transfer to a platter.
  • Sprinkle salt and pepper to taste if desired.

Video

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword 10-minutes, Easy, frying pan, Izakaya, Soy sauce, Stir-fry, Vegetables, Vegetarian

SUBSTITUTE FOR SOY SAUCE

You can use TERIYAKI SAUCE instead of doy sauce.

Here is my AUTHENTIC JAPANESE TERIYAKI SAUCE recipe if you’re interested.

This homemade TERIYAKI SAUCE is much more than store-bought sweet TERIYAKI sauce!

If you have YAKINIKU sauce (Japanese bbq sauce) left over in your fridge, you can use it instead of soy sauce.

Adding an extra touch of toasted sesame oil and sesame seeds brings extra crunchiness.

Bachan’s Sauce or RICO’s YAKINIKU SAUCE?

SHISHITO PEPPER stir-fry with MISO SAUCE is dangerous because you can’t stop eating rice with the dish!

Store my NAGOYA-STYLE MISO SAUCE in your fridge which is the versatile sauce for any dish.

SHICHIMI TOGARASHI

Sprinkle SHICHIMI TOGARASHI peppers to change the flavor!

“Shichimi” refers to seven flavors, so SHICHIMI TOGARASHI is the spice mix with seven spices including dried chili pepper flakes.

Shichimi Togarashi is a traditional Japanese condiment made of blended spices such as roasted red chili pepper flakes, toasted sesame seeds, and other spices which can provide a rich aroma and flavor to any Japanese cuisine.

WHAT’S SHICHIMI TOGARASHI

SUBSTITUTE FOR SALT AND PEPPER

AJI-SHIO-KOSHO is an all-purpose seasoning and also can bring savory dishes without effort while simply shaking the bottle to ingredients.

You can use it not only for stir-fry dishes such as mixed vegetable stir-fry and fried rice but also for steak and fried chicken.

Switch salt and pepper to AJI-SHIO-KOSHO, thus, you can save a bit of time (cut the time to sprinkle salt and pepper), besides, avoid over-season since the ingredients of the seasoning mix are well-balanced and designed so the same amount comes out every time you shake the bottle.

AJI-SHIO-KOSHO can bring absolutely more savory flavor to this classic simple stir-fried dish.

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