An exotic delicacy iconic to izakaya (Japanese tapas/appetizers/bar food), the Shishito Pepper has become a ubiquitous and fashionable finger-food of late. Here’s why: Shishito Peppers are enormously delicious and a bit daring, couldn’t be simpler to prepare, are famously finger-friendly, and make perfect appetizers. -- Native to Japan (perhaps via Portugal, some speculate), the slender, green peppers have delicate skin and a slightly pleated surface that makes for a fresh crunch raw or a tender bite cooked. They have a whisper of grassy and peppery flavor, with a faint note of citrus. And—here’s the kicker—some (approximately one in ten) have a real kick! So popping peppers is a bit roulette-y: mild, mild, mild, POW!... The hit of heat and suspense are addicting.
Shishito Peppers and Yellow Squash Side Dish
*INGREDIENTS - Note: this recipe serves two.
Add your favorite sauce...I used a teaspoon of ours...stir the squash and peppers to coat with sauce and turn up heat to high. Why turn up the heat? I like to sort of sear the final flavor into everything. Cook about a minute or so on high and you're done!
Told you it was a simple recipe, but ever so flavorful. Who knew you could combine Shishito Peppers with Yellow Squash? Yum!