Blistered Shishito Peppers with Miso

Sometimes I don’t have time to cook, but the desire to create something delicious wins so I end up turning on the stove and thinking to myself, okay, I have twenty minutes. Let’s do this.

Adapted from a simple Food and Wine recipe, I made these salty, earthy peppers one afternoon when I wanted to bring something to a family picnic but was short on time. Fresh peppers aside, you probably already have most of these ingredients in your pantry. These little bites are perfect with a cold drink or even as a side dish.

Blistered shishito peppers with miso


1 1/2 tablespoons white miso
1 1/2 tablespoons sake
1 tablespoon canola oil
1 small dried red chile
3/4 pound shishito peppers
1 tablespoon minced peeled fresh ginger

1. In a small bowl, stir the miso and sake until smooth.

2. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake mixture and toss well. Transfer to a plate and serve.

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