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Bring Nobu's famous appetizer into your home with this charred shishito pepper method. The mix of bold garlic, savory soy and light heat turns these gentle peppers into an irresistible snack that'll vanish from plates before you can cook another batch.
After trying these peppers at Nobu, I couldn't stop thinking about their amazing texture and taste. I spent weeks playing around in my kitchen until I finally nailed that restaurant magic that now shows up regularly when we have friends over for dinner.
Ingredients
- Shishito peppers Pick ones with tight, unblemished skin for the best charring and taste
- Roasted sesame oil Gives that authentic taste base you can't get from plain cooking oil
- Garlic Go with real cloves for rich flavor that garlic powder just can't deliver
- Rice vinegar Cuts through with a light tang that won't overpower like other vinegar types
- Reduced-sodium soy sauce Keeps the salt in check while adding that deep savory kick
- Sriracha sauce Adds a slow-building warmth instead of an overwhelming burn
- Agave syrup Smooths out the heat with just enough sweetness, working better than regular sugar
- Toasted sesame seeds Brings a nice crunch and makes the dish look extra fancy
How To Make Nobu Shishito Peppers
- Get everything ready
- Have all your stuff within reach since things move fast. Wash your peppers but dry them completely or they won't char properly.
- Warm the oil
- Get your sesame oil hot in a big pan over medium heat until it looks shiny but isn't smoking. This temp is key for bringing out flavors without burning anything.
- Cook the garlic
- Toss in your chopped garlic and stir it around for just one minute. Keep an eye on it - garlic can turn from perfect to burnt and bitter really quick.
- Char those peppers
- Put your shishitos in the pan and cook them about 4-5 minutes, stirring now and then. Look for dark spots all around and slight softening, but they should still hold their shape.
- Mix in the flavorings
- Add your rice vinegar, soy sauce, Sriracha and agave, coating all peppers evenly. Let it bubble down a bit until it looks glossy, about 2-3 minutes.
- Finish and plate
- Put them straight onto a serving dish while hot and sprinkle plenty of toasted sesame seeds on top. Serve them right away for the best taste and texture.
I'm totally crazy about the roasted sesame oil in this recipe. After lots of trial runs, I found this one ingredient creates that special Nobu taste that just doesn't happen with regular sesame oil. The first time I made these for friends, someone who'd just gotten back from Tokyo said they were even better than what she ate there!
Just The Right Spiciness
What's cool about shishito peppers is they're usually mild with a few spicy surprises mixed in. This recipe uses enough Sriracha to give a nice warmth without taking over their natural taste. If you love hot stuff, you can put in twice the Sriracha and it'll still taste balanced. If you've got friends who can't handle heat, you can cut the Sriracha in half or leave it out, though I think that gentle kick really makes these authentic.
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Storing and Making Ahead
Truth is, these peppers don't keep well at all. They go soft in the fridge and never get that perfect snap back when reheated. If you need to prep beforehand, you can mix the sauce stuff separately and keep it in a container for up to three days. The peppers themselves should be cooked right before you want to eat them. I once made them an hour early for a dinner party, and while they tasted good, they lost that amazing blistered texture that makes everyone go wow.
Serving Suggestions
These peppers work great by themselves as a starter, but they also go really well with other Asian dishes. Try them next to some miso cod, teriyaki salmon, or as part of a spread with edamame and dumplings. They look fantastic on a dark plate that shows off their bright green color and shiny sauce. I always put out small bowls for people to toss the stems into, which makes eating them more fun and gets everyone talking around the table.
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Frequently Asked Questions
- → Do shishito peppers have much spice?
Most have a mild and slightly sweet taste, but occasionally one packs a spicy punch. Part of the fun is seeing which one surprises you! The heat in this dish also depends on how much Sriracha you use.
- → Can I use something other than agave syrup?
Absolutely! Swap with honey, maple syrup, or brown sugar. Each gives a unique twist but still adds the sweetness needed for flavor balance.
- → Where can I find shishito peppers?
Local farmers' markets, specialty stores, or most well-stocked grocery stores usually have them. Asian markets are another reliable option. If all else fails, padrón peppers make a solid alternative.
- → Why dry the peppers before cooking them?
To prevent oil splashes and help the peppers char beautifully. Wet peppers don't blister as nicely, so drying is worth the extra minute.
- → What pairs well with these peppers?
They're perfect as appetizers or alongside sushi, grilled seafood, rice bowls, or even a spread of small Asian-inspired bites. Don't forget a cold beer or sake for the full experience!
- → Can I prepare these ahead of time?
They're best served hot right after cooking, but you can make them an hour or so ahead. Just save the sesame seeds for the last minute to keep them fresh and crunchy.