Shishito Yakibitashi (Grilled Shishito Peppers in Broth)

Name: Shishito Yakibitashi (Grilled Shishito Peppers in Broth)
Total time: 30 min
Yield: Serves 2
Ingredients: Shishito peppers 1 pack (about 15 peppers, about 100 g); Dashi granules (Japanese soup stock) 1/4 tsp; Water 100ml; Soy sauce 1 tbsp; Mirin (sweet rice seasoning) 1 tbsp; Vegetable oil 1 tsp; Storage container (with lid) 1

🥗 Lighter

Serves 2 · About 30 min (15 min of this is just letting them soak in the broth)
Soak pan-fried shishito peppers in a broth of dashi and soy sauce. Also good cold.

① Make the soaking broth→② Prepare the shishito peppers→③ Cook the shishito peppers→④ Soak in the sauce

What to buy

Vegetables

Shishito peppers1 pack (about 15 peppers, about 100 g)

Seasonings & dry goods

Dashi granules (Japanese soup stock)1/4 tsp

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How to make it

Make the soaking broth

Medium heatAbout 2 min

Put 100 ml water, 1/4 tsp dashi granules, 1 tbsp soy sauce and 1 tbsp mirin in a small pot
Put over medium heat, and when it starts to bubble, turn off the heat
Pour it into the storage container

How to tell it's doneSmall bubbles are fizzing around the edge of the pot.

Prepare the shishito peppers

About 3 min

Wash the shishito peppers and pat dry with paper towels
On the cutting board, trim the stems short
With the tip of a knife, make 1 small slit near the middle of each pepper (so they do not burst when cooked)

How to tell it's doneEvery pepper has a slit.

Be carefulWhen using the knife tip, keep the pepper on the cutting board and do not put your fingers in the path of the blade.

Cook the shishito peppers

Medium heatAbout 3–4 min

Put 1 tsp vegetable oil in a frying pan and heat over medium heat
Lay in the peppers and cook, rolling them now and then with cooking chopsticks

How to tell it's doneThe peppers have brown spots here and there and are a little soft.

Be carefulAny pepper you forgot to slit can burst from the heat and make the oil splatter.

Soak in the sauce while hot

15 min or more

Put the cooked peppers into the broth from step 1 while still hot
Let sit 15 minutes or more, turning them over now and then
To eat them cold, put the lid on after they cool and put them in the fridge

ReadyThe peppers are a little darker in color and soft from soaking up the broth. Eat within about 2 days in the fridge.

📚 Learn more about this dish

🥬 Ingredient guide

Dashi Mirin Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)

If it didn't work out

The flavor is weakNot soaked long enough. Leave in the fridge for 30 more minutes.

It is too spicyOnce in a while a shishito pepper is spicy. This is not a mistake in cooking.

They popped while cookingYou forgot to make slits in step 2. Slit every one before cooking.

Too saltyUse less broth when you put them on the plate. Next time, use 2 tsp soy sauce.

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Made by YUU, a teen who loves cooking → About me