Shishito Peppers

Little Tokyo at 100 Degrees Farneheit!

Yesterday, I roamed aimlessly around Little Tokyo in downtown Los Angeles in the 100 degree heat.  I walked through many supermarkets, “gift shops”, clothing stores, Hello Kitty shops, etc.  I can’t get enough of all that little, beautifully designed stuff they sell. For instance, erasers that come in every single possible shape imaginable.  Do people really erase with them?

I can spend hours looking at cooking utensils, key chains, sponges, things to dangle from your cell phone or rear view mirror, bento boxes, plastic strainers, chop sticks, oragami papers, Japanese candy, unidentifiable items  – the list goes on and on, and it’s all very appealing to me.

I love walking around ethnic supermarkets following older women to see what they buy.  I sometimes get up the courage to ask them what they do with the various ingredients that they are procuring.  You can learn a lot from these women.

Why is it that sushi chefs are typically scowling and surly?  It’s like they disapprove of what people are ordering.  Well, if you don’t want them to order it, then don’t put it on the menu!  Maybe I just caught him in a bad mood.   Anyway, this is a very long winded way of getting to my recipe, which is for shishito peppers.  I learned this recipe from Noriko, who taught me everything I know about Japanese food.

Shishito Peppers

Japanese Shishito are glossy, green peppers, about 3 inches in length, that are great finger foods, snacks or appetizers.

To Cook – Heat a pan over very high heat.

Drop the peppers on the hot skillet, and cook, turning occasionally, until the peppers have softened and are charred in spots.

Remove from heat and sprinkle with soy sauce and bonita flakes.

Note:  these peppers are typically mild, but there is usually one hot one.  The person that gets the hot one will have good luck!

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