Oh, let me tell you about one of my absolute favorite appetizers that always gets rave reviews: Nobu Shishito Peppers! These peppers are a perfect balance of flavors—just the right amount of heat with a little sweetness and umami from the soy sauce. What I love about this recipe is how simple it is, yet it brings a unique burst of flavor to your taste buds. I remember the first time I tried it at a restaurant, and I was hooked right away. The combination of sesame oil, garlic, and Sriracha sauce is just magic. Now, it’s a go-to dish in my kitchen, especially when I want something quick and delicious to serve!
What makes this recipe so special is the versatility of Shishito peppers. You can enjoy them as a snack, an appetizer, or even a side dish to any meal. They’re light, fresh, and can be made in no time. If you’ve never had Shishito peppers, you’re in for a treat! They’re mild most of the time, but every once in a while, you’ll bite into one that’s spicy, which makes it even more exciting. It’s like a little surprise with every bite!
Now, let’s talk about the flavors! The roasted sesame oil brings that beautiful nutty aroma, while the garlic sautéed to perfection adds a savory depth. The rice vinegar cuts through the richness, and the soy sauce ties it all together with its salty goodness. Oh, and that hint of Sriracha? It gives the peppers just enough kick to keep things interesting without overwhelming your senses. Trust me, once you make this, you’ll be making it over and over again. It’s a crowd-pleaser for sure!
What’s in Nobu Shishito Peppers?
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Roasted Sesame Oil: This oil is the base of the recipe, offering a nutty, toasted flavor that elevates the peppers.
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Garlic: It adds a savory depth to the dish. Sautéed just right, it becomes golden and fragrant.
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Shishito Peppers: The star of the show! These peppers are typically mild with an occasional spicy one in the mix, adding a fun twist.
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Rice Vinegar: It adds a tangy note that balances the oil and soy sauce.
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Soy Sauce: Reduced-sodium soy sauce brings a savory umami flavor without being too salty.
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Sriracha Sauce: A little spicy kick that complements the other flavors.
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Agave Syrup: A touch of sweetness to balance the heat from the Sriracha.
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Toasted Sesame Seeds: The perfect garnish, adding crunch and visual appeal to the dish.
Is Nobu Shishito Peppers Good for You? Absolutely! This dish is light, flavorful, and relatively healthy.
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Shishito Peppers: Low in calories and packed with antioxidants, these peppers are a great addition to any meal.
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Garlic: Known for its immune-boosting properties, garlic adds a health benefit along with flavor.
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Sesame Oil: While it’s rich in healthy fats, it adds flavor without being overly heavy.
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Soy Sauce: Using reduced-sodium soy sauce keeps the salt content in check, making it a healthier option.
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Agave Syrup: A natural sweetener, it offers a gentle sweetness without the refined sugars.
This dish is a great option if you’re looking for something low-carb, packed with flavor, and perfect for any occasion. So, let’s dive into making these tasty Nobu Shishito Peppers!
How to Make Nobu Shishito Peppers
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Prepare the Ingredients
Start by gathering all your ingredients. This makes the cooking process smoother and quicker. Rinse the Shishito peppers under cold water and let them dry thoroughly. Chop the garlic finely, and set aside your seasonings. -
Heat the Oil
In a large skillet, heat the roasted sesame oil over medium heat. Make sure it’s hot enough to create a nice sizzle when you add the garlic. The oil should shimmer, indicating it’s ready. -
Sauté the Garlic
Once the oil is shimmering, toss in the finely chopped garlic. Sauté it for about 1 minute, stirring occasionally. You want the garlic to turn golden but not burnt. Trust me—burnt garlic can ruin the dish’s flavor. -
Cook the Shishito Peppers
Now, add the Shishito peppers to the skillet. Sauté them for approximately 4-5 minutes, stirring occasionally. The goal is to get a nice blister on the skin and achieve tenderness, but not to overcook them. You should start noticing some of the peppers turning a slightly charred color—this is perfect. -
Add the Seasonings
Once the peppers are blistered and tender, it’s time to add the flavoring ingredients. Pour in the rice vinegar, reduced-sodium soy sauce, Sriracha sauce, and agave syrup. Stir well to combine all the ingredients, making sure the sauce coats the peppers evenly. Let the mixture cook for an additional 2-3 minutes, allowing the flavors to meld together. -
Finish and Serve
Remove the skillet from the heat and transfer the Shishito peppers to a serving dish. For the finishing touch, sprinkle toasted sesame seeds over the peppers. Serve immediately while they’re still warm.
Sweet Tips and Fun Variations
– Go Green: Want to add a pop of color and nutrition? Toss in some spinach with the peppers in the last minute of cooking. The mild taste won’t overpower the peppers, and you’ll get a healthy boost of greens.
– Berry Good: If you’re in the mood for a fruity twist, try adding some diced strawberries or blueberries in with the peppers. The sweetness balances the spice beautifully!
– Tropical Twist: For a vacation vibe, substitute the Sriracha with a dash of pineapple juice and add a handful of shredded coconut. You’ll get a tangy and tropical flavor combo.
I hope you’ll try making these Nobu Shishito Peppers—there’s something about the smoky, spicy kick and umami richness that makes this dish truly addictive! Don’t forget to share your version of this recipe—I’d love to see your creations! Happy cooking!
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Nobu Shishito Peppers Recipe
- Total Time: 15 minutes
- Yield: 2-4 servings 1x
Description
These Nobu Shishito Peppers are the perfect appetizer or snack for any occasion. With a crispy, blistered exterior and a balance of savory, spicy, and sweet flavors, they are sure to impress your guests or satisfy your craving for something flavorful and unique. Ready in just 15 minutes, this recipe brings together simple ingredients to create something truly delicious.
Ingredients
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1 tablespoon + 1 teaspoon roasted sesame oil
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2 garlic cloves (finely chopped)
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6 ounces Shishito peppers
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1 teaspoon rice vinegar
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2 1/2 teaspoons reduced-sodium soy sauce
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3/4 teaspoon Sriracha sauce
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1/2 teaspoon agave syrup
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Garnish: toasted sesame seeds
Instructions
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Start by gathering all your ingredients. Rinse the Shishito peppers under cold water and let them dry. Chop the garlic finely.
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In a large skillet, heat the roasted sesame oil over medium heat. Once it shimmers, toss in the chopped garlic and sauté for about 1 minute until golden, but not burnt.
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Add the Shishito peppers to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the peppers are blistered and tender.
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Add the rice vinegar, soy sauce, Sriracha, and agave syrup. Stir well and cook for an additional 2-3 minutes.
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Remove from heat and transfer the peppers to a serving dish. Garnish with toasted sesame seeds.
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Serve immediately and enjoy!
Notes
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You can adjust the heat level by adding more or less Sriracha.
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For a different twist, try substituting agave syrup with honey or maple syrup for a unique sweetness.
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If you don’t have Shishito peppers, feel free to use Padrón peppers or any small mild pepper you prefer.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Frequently Asked Questions (FAQs)
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What are Shishito Peppers? Shishito peppers are small, mild chili peppers often used in Japanese cuisine. They are usually mild in flavor, but every now and then, you may encounter one that’s surprisingly spicy. These peppers are commonly blistered in a pan or grilled and served as an appetizer or snack.
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Can I use a different type of pepper for this recipe? While Shishito peppers are ideal for this recipe, you can substitute them with other mild peppers like Padrón or even small bell peppers. Keep in mind that the flavor profile may vary slightly, but it will still be delicious!
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Can I make this recipe spicy? Absolutely! If you prefer a spicier kick, you can add more Sriracha sauce to your taste. Alternatively, you can also toss in some finely chopped fresh chili peppers or a pinch of red pepper flakes to intensify the heat.
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Can I prepare Nobu Shishito Peppers in advance? This dish is best served fresh, right after cooking. However, if you need to prepare it in advance, you can cook the peppers and store them in an airtight container in the fridge for up to one day. Reheat them in a skillet over medium heat for the best results. Just keep in mind that the peppers might lose some of their crispiness after being stored.