Blistered Shishito Peppers with Ginger Soy Sauce

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 9 kcal
• Total Fat: 0.1 g
• Saturated Fat: 0.02 g
• Unsaturated Fat: 0.023 g
• Sodium: 121 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g