Nobu Shishito Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
170g shishito peppers
02 -
1 tablespoon and 1 teaspoon toasted sesame oil
03 -
2 garlic cloves, minced
04 -
1/2 teaspoon agave nectar
05 -
3/4 teaspoon Sriracha
06 -
2 1/2 teaspoons light soy sauce
07 -
1 teaspoon rice vinegar
→ Garnish
08 -
Sesame seeds, toasted
# Instructions:
01 -
Wash the peppers in cold water, then dry 'em well. Chop the garlic finely and have all your seasonings ready to go.
02 -
In a large skillet, warm up the sesame oil over medium heat until it glistens.
03 -
Toss the minced garlic into the hot oil, stirring around for about a minute till it's lightly golden, but don't let it burn.
04 -
Add the peppers into the skillet. Stir 'em every so often while they cook for about 4-5 minutes, till their skin gets those nice blisters and they're soft.
05 -
Stir in the soy sauce, rice vinegar, Sriracha, and agave syrup. Keep stirring until the peppers are evenly coated, and let it all cook another few minutes.
06 -
Take everything off the heat, move to a plate, and sprinkle on the sesame seeds just before serving. Enjoy while it's hot!
# Notes:
01 -
This dish takes inspiration from Nobu's take on shishito peppers.