Paprika Shishito yang Dilepuh dengan Kecap Jahe

Name: Paprika Shishito yang Dilepuh dengan Kecap Jahe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 5 oz shishito peppers; 1 Tbsp soy sauce; ½ tsp ginger ((grated, with juice; from 1-inch, 2.5-cm knob)); ½ tsp honey ((optional))

Smoky, fun, and super addicting, these blistered shishito peppers make the best appetizer to serve with your summer dishes! Roast these Japanese peppers in a dry skillet until deliciously charred and flavor them with a simple ginger soy sauce. It‘s full of umami and simply sublime. You’ll be obsesse

⏱ 15 min 🔨 Prep 5min 🔥 Cook 10min 📊 Easy 🍽 4 servings ⭐ 4.7 (22) 👁 7

Paprika Shishito yang Dilepuh dengan Kecap Jahe

Ingredients

4 servings

5 oz shishito peppers
1 Tbsp soy sauce
½ tsp ginger ((grated, with juice; from 1-inch, 2.5-cm knob))
½ tsp honey ((optional))

Instructions

Gather all the ingredients.
Peel and grate the ginger (I use a ceramic grater) and measure ½ tsp ginger, grated, with juice.
Combine 1 Tbsp soy sauce, the grated ginger, and ½ tsp honey (optional) in a medium bowl and whisk them all together. Set aside.
Make a small slit in each of the 5 oz shishito peppers. This will allow the steam to escape and prevent them from exploding.
Heat a large frying pan on medium-high heat. When it's hot, add the shishito peppers and let them brown without disturbing them. Once the bottom side is nicely charred, flip over the peppers and roast until the other side is blistered and charred, about 8 to 10 minutes.
Transfer the blistered shishito peppers from the pan directly to the bowl with the ginger soy sauce. Coat them well with the sauce. Serve warm or at room temperature.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.

Sambal & Spices highly ratedshishito pepperjapanese