Roasted Shishito Peppers

"I had a new "lean" appetizer at Cheese Cake Factory and found it to be a bit bland, so decided to up the ante and come up with my own version of the recipe."
 
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photo by Kristine at Food.com photo by Kristine at Food.com
photo by Kristine at Food.com
photo by David Hawkins photo by David Hawkins
Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Pre-heat oven to 400 Degrees Fahrenheit.
  • Rinse all peppers.
  • Mix the Nanami Togarashi with the ground Szechuan peppercorns. The 1/8 teaspoons is purely a guide. ground Szechuan peppercorns have a powerful flavor, I suggest you add it a shake at a time and test the powder mix before you add to the other ingredients. Don't overwhelm the Nanami Togarashi with the ground Szechuan peppercorns.
  • Add Oil, Sauces and spices to a large mixing bowl, mix well with a whisk.
  • Add peppers to the mixing bowl and toss until thoroughly coated.
  • Place on a cookie sheet or baking pan.
  • Roast for 20 minutes. Adjust slightly to make sure you don't burn, but everything getting a slightly blackened crispy texture is desirable.
  • Serve immediately. If desired, shake a bit more of the Nanami Togarashi to the dish if desired.

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RECIPE SUBMITTED BY

Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
 
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