Help

Quick and easy! Simmered Shishito Peppers

4.3

(52 reviews)

Time

approx. 30mins

Shishito peppers take center stage! For an easy side dish, just give the peppers a quick sear and let them soak. The addictive flavor also makes them great with drinks! Keep in mind that some shishito peppers can be quite spicy.

  • Calories

    45kcal

  • Carbs

    2.2g

  • Fat

    3.1g

  • Protein

    2.1g

  • Net Carbs

    1.3g

  • Sodium

    78.6mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • shishito peppers50 g
  • sesame oil½ tablespoon
  • bonito flakes1 bag (4 g)

☆ Seasonings

  • sugar⅓ teaspoon
  • soy sauce½ teaspoon
  • water60 ml
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Cut off the stems just above the tops of the shishito peppers, then make a slit lengthwise in each one.

Note:

Making a slit helps prevent them from bursting while cooking.

2

Heat the sesame oil in a frying pan, add the shishito peppers, and cook over medium-low heat for about 5 minutes until softened and lightly browned. Add the seasonings and simmer for about 1 minute.

3

Turn off the heat, add the bonito flakes, and stir lightly until evenly combined. Let soak for about 10 minutes.

Note:

They are also delicious chilled in the refrigerator♪

Reviews

4.3

(52 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    It was easy to make, and the seasoning was just right and delicious. I had a red bell pepper, so I added one for color.

  • 🇯🇵 User from Japan

    I had some sweet shishito peppers left over, so I decided to try making this. They were larger than regular shishito peppers, so I cut them into thirds. I was a little short on shishito peppers, so I added some leftover maitake mushrooms as well, and it turned out very delicious. I’d like to make it again.

  • 🇯🇵 User from Japan

    I’d been making a similar shishito pepper stir-fry with mentsuyu and salad oil as one of my regular dishes for ages without even looking at a recipe. It’s also nice made with sesame oil. I learned that it’s called nibitashi because you let it sit for 10 minutes at the end. It feels like the peppers get plumper that way. If you mix in the bonito flakes, the flavor soaks in, but I think I prefer just sprinkling them on top. It depends on your taste. I’ll make this again.

  • 🇯🇵 User from Japan

    Super easy 😋 If you love shishito peppers, this is irresistible‼️ I used to only grill them, but now I’ve got one more way to make them 😆

  • 🇯🇵 User from Japan

    I wanted a bit more volume for a family meal, so I thinly sliced some nagaimo I had left in the fridge to about the same length as the shishito peppers and stir-fried them together. The texture was pleasantly crisp, and it turned out really delicious.

  • 🇯🇵 User from Japan

    It’s easy to make and delicious!

  • 🇯🇵 User from Japan

    It was easy and delicious!

  • 🇯🇵 User from Japan

    It seems the flavor was too mild, and it wasn't well received.

  • 🇯🇵 User from Japan

    I accidentally added more sugar than the recipe called for. It was spicy, but delicious.

  • 🇯🇵 User from Japan

    It was delicious!