Charred Shishito Peppers
Source: Recipe and photo courtesy of Kikkoman
Here’s a shareable starter that incorporates two top trends: the technique of charring vegetables and the Asian style of blending salty, tart and sweet flavors. Chef Lopez-Monascal adds a healthy halo to the light appetizer with lower sodium soy sauce.
16 shishito peppers
1 oz. lower sodium soy sauce
1/2 oz. lime juice
Kosher salt, to taste
Toasted sesame seeds, as needed
- To order, heat a cast iron pan over high heat. Add shishito peppers. Keep pan moving once every minute for 4 minutes, to allow peppers to char slightly.
- Deglaze pan with soy sauce and lime juice. Add salt to taste. Sprinkle toasted sesame seeds on top; serve hot.