Grilled Sesame Soy Shishito Peppers Recipe

Shishito peppers: These mild, slightly sweet peppers are perfect for grilling and have a unique flavor that pairs well with the other ingredients.

Soy sauce: Adds a rich umami flavor and a touch of saltiness to the peppers.

Sesame oil: Provides a nutty aroma and enhances the overall flavor of the dish.

Toasted sesame seeds: Adds a crunchy texture and a nutty flavor to the finished dish.

When grilling shishito peppers, ensure they are spread out in a single layer on the grill to achieve even blistering. If they are too crowded, they will steam rather than char. For an extra layer of flavor, consider adding a splash of rice vinegar to the soy sauce and sesame oil mixture before tossing the peppers. This will give the dish a subtle tang that complements the smokiness from the grill.

• shishito peppers - Substitute with padron peppers: Both have a similar mild heat and can be grilled in the same way.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the distinct sesame flavor.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor when toasted.

• Allow the shishito peppers to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

• Transfer the cooled peppers to an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible to maintain freshness.

• Store the container or bag in the refrigerator. The grilled peppers will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the peppers. Lay them out in a single layer on a baking sheet and place in the freezer until they are solid. This prevents them from sticking together.

• Once frozen, transfer the peppers to a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be stored in the freezer for up to 2 months.

• When ready to use, thaw the peppers in the refrigerator overnight. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.

• To retain their texture and flavor, avoid microwaving the peppers as it can make them mushy.

• If you have leftover toasted sesame seeds, store them in an airtight container in a cool, dry place. They can be used to garnish other dishes or added to salads for extra crunch.

• For an added burst of flavor, consider drizzling a bit more sesame oil over the reheated peppers before serving.

• Stovetop Sizzle: Heat a non-stick skillet over medium heat. Add a splash of sesame oil to the pan. Toss in the leftover shishito peppers and stir occasionally for about 3-5 minutes until they are heated through and regain their blistered texture.

• Oven Warm-Up: Preheat your oven to 375°F (190°C). Spread the shishito peppers on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are warmed through and slightly crispy.

• Microwave Magic: Place the shishito peppers in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Microwave on high for 1-2 minutes, checking halfway to ensure they are evenly heated.

• Air Fryer Crisp: Preheat your air fryer to 350°F (175°C). Arrange the shishito peppers in a single layer in the air fryer basket. Heat for about 3-4 minutes, shaking the basket halfway through to ensure even reheating.

• Grill Revisit: If you have access to a grill, preheat it to medium heat. Place the shishito peppers back on the grill for about 2-3 minutes, turning occasionally until they are warmed through and slightly charred again.

• Grill: Used to cook the shishito peppers, giving them a smoky flavor and charred texture.

• Mixing bowl: Used to toss the shishito peppers with soy sauce and sesame oil.

• Tongs: Essential for turning the peppers on the grill to ensure they are evenly blistered and charred.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, and toasted sesame seeds accurately.

• Serving plate: Used to present the grilled shishito peppers after they are cooked and garnished with sesame seeds.

Preheat the grill: Preheat the grill while you prepare the shishito peppers to save time.

Use a large bowl: Toss the peppers in a large bowl to ensure even coating with soy sauce and sesame oil.

Grill in batches: If your grill is small, grill the peppers in batches to ensure they cook evenly.

Prep ahead: Mix the soy sauce and sesame oil ahead of time and store in the fridge.

Quick cleanup: Line your grill with foil for easy cleanup after grilling the peppers.