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    Japanese Cookbook

    Blistered Shishito Peppers with Ginger Soy Sauce

    Appetizer
    Side Dish
    Vegetable
    ​

    4 servings

    porcije

    5 minutes

    aktivno vrijeme

    15 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    5 oz shishito peppers

    1 Tbsp soy sauce

    ½ tsp ginger (grated, with juice; from 1-inch, 2.5-cm knob)

    ½ tsp honey (optional)

    Upute

    Gather all the ingredients.

    To Make the Ginger Soy Sauce

    Peel and grate the ginger (I use a ceramic grater) and measure ½ tsp ginger, grated, with juice.

    Combine 1 Tbsp soy sauce, the grated ginger, and ½ tsp honey (optional) in a medium bowl and whisk them all together. Set aside.

    To Roast the Shishito Peppers

    Make a small slit in each of the 5 oz shishito peppers. This will allow the steam to escape and prevent them from exploding.

    Heat a large frying pan on medium-high heat. When it‘s hot, add the shishito peppers and let them brown without disturbing them. Once the bottom side is nicely charred, flip over the peppers and roast until the other side is blistered and charred.

    Transfer the blistered shishito peppers from the pan directly to the bowl with the ginger soy sauce. Coat them well with the sauce. Serve warm or at room temperature.

    To Store

    You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.

    Prehrana

    Veličina porcije

    -

    Kalorije

    9 kcal

    Ukupno masti

    0.1 g

    Zasićene masti

    0.02 g

    Nezasićene masti

    0.023 g

    Trans masti

    -

    Kolesterol

    -

    Natrij

    121 mg

    Ukupni ugljikohidrati

    2 g

    Dijetalna vlakna

    1 g

    Ukupni šećeri

    1 g

    Proteini

    1 g

    4 servings

    porcije

    5 minutes

    aktivno vrijeme

    15 minutes

    ukupno vrijeme
    Započni kuhanje

    Spremni za početak kuhanja?

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    Sastojci

    5 oz shishito peppers

    1 Tbsp soy sauce

    ½ tsp ginger (grated, with juice; from 1-inch, 2.5-cm knob)

    ½ tsp honey (optional)

    Upute

    1

    Gather all the ingredients.

    2

    To Make the Ginger Soy Sauce

    3

    Peel and grate the ginger (I use a ceramic grater) and measure ½ tsp ginger, grated, with juice.

    4

    Combine 1 Tbsp soy sauce, the grated ginger, and ½ tsp honey (optional) in a medium bowl and whisk them all together. Set aside.

    5

    To Roast the Shishito Peppers

    6

    Make a small slit in each of the 5 oz shishito peppers. This will allow the steam to escape and prevent them from exploding.

    7

    Heat a large frying pan on medium-high heat. When it‘s hot, add the shishito peppers and let them brown without disturbing them. Once the bottom side is nicely charred, flip over the peppers and roast until the other side is blistered and charred.

    8

    Transfer the blistered shishito peppers from the pan directly to the bowl with the ginger soy sauce. Coat them well with the sauce. Serve warm or at room temperature.

    9

    To Store

    10

    You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.