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Recipe Detail Page
Blistered Shishito with Togarashi-Style Spice
Winter 2023
You can pull off this boldly flavoured appetizer dish within moments of guests arriving. Kick off the conversation with this fun fact: one in 10 shishito peppers is spicy so every bite is a surprise. This recipe can be made with homemade or store-bought togarashi spice mix. If you have leftover spice mix, it can be used to add flavour to soups, stews and meat braises.
Makes 6 small-plate appetizer servings
TOGARASHI-STYLE SPICE MIX
1 orange, zested
1/4 piece (3 1/4 x 3 3/4 inches) roasted nori seaweed
1 tsp (5 mL) poppy seeds
1 tsp (5 mL) white or black sesame seeds, preferably a mix
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) cayenne pepper
BLISTERED PEPPERS
1 tsp (5 mL) olive oil
225 g (8 oz) pkg shishito peppers
Generous pinch of flaky salt, plus more to your liking
1. To make Togarashi-Style Spice Mix, preheat oven to 225°F (107°C). Spread zest out over a parchment-lined baking sheet. When oven is preheated, bake zest until dry, 10 to 15 minutes. Keep an eye on it ensuring it doesn’t burn. Let cool completely. Meanwhile, finely chop nori. Add zest and nori to a medium-size bowl along with seeds, ginger and cayenne. Stir to mix. Spice mix can be prepared and stored in a loosely covered container at room temperature for up to 1 week as long as your zest is nice and dry.
2. Just before serving, set a cast-iron pan over high heat. When very hot, coat with oil then add peppers. Cook for 2 to 3 minutes, shaking the pan occasionally. Turn into a bowl. Sprinkle with salt and 1 tsp (5 mL) Togarashi-Style Spice Mix. Toss to coat. Taste and sprinkle with more spice mix, if you like. Divide between small plates and serve warm.
Makes 6 small-plate appetizer servings
