Imagine a dish so simple yet so mind-blowingly delicious that it will transform your appetizer game forever! These blistered shishito or padron peppers coated in rich, umami-packed miso butter are about to become your new culinary obsession. Whether you're a seasoned home cook or a curious food enthusiast, this Japanese-inspired recipe promises a tantalizing journey of flavors that will have your taste buds dancing with excitement. Get ready to impress your guests or treat yourself to a gourmet experience that takes just 15 minutes to prepare!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 pound shishito or padron peppers
- 2 tablespoons miso paste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Prepare your ingredients by washing the shishito or padron peppers thoroughly under cold running water. Pat them completely dry using clean paper towels to ensure proper blistering during cooking.
- In a small bowl, mix the miso paste and softened unsalted butter until well combined, creating a smooth and creamy miso butter. Set aside at room temperature.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and allow it to shimmer and become hot, which should take about 2-3 minutes.
- Carefully add the whole peppers to the hot skillet in a single layer. Do not overcrowd the pan, which might prevent proper blistering. Cook in batches if necessary.
- Roast the peppers, turning occasionally, until they develop charred spots and become slightly blistered on all sides. This process should take approximately 6-8 minutes.
- Once peppers are charred and tender, remove the skillet from heat and immediately transfer peppers to a serving plate.
- While the peppers are still hot, dollop or spread the prepared miso butter over the peppers, allowing it to melt and coat them evenly.
- Sprinkle a pinch of salt over the buttered peppers to enhance their flavor profile.
- Serve immediately while hot, offering them as a delightful appetizer or side dish.
Tips
- Choose the Right Pan: A cast-iron skillet or heavy-bottomed pan is crucial for achieving those perfect charred spots. The even heat distribution is key to blistering the peppers evenly.
- Pat Peppers Completely Dry: Moisture is the enemy of proper blistering. Use paper towels to ensure your peppers are bone-dry before cooking.
- Don't Overcrowd the Pan: Cook peppers in a single layer to ensure they blister and char properly. Work in batches if needed.
- Watch the Heat: Medium-high heat is perfect - too low, and you won't get those beautiful char marks; too high, and you'll burn the peppers.
- Miso Butter Timing: Mix the miso and butter when the butter is softened for the smoothest, most even coating.
- Serve Immediately: These peppers are best enjoyed piping hot, with the miso butter melting sensuously over them. Pro Tip: Keep an eye out for those rare super-spicy peppers! About one in ten shishito or padron peppers can pack a surprising heat kick - it's part of the fun!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 8g
Protein: 3g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 10mg
