Snacks & sides
Blistered shishitos with miso butter
Shishitos are Japan's answer to the Padrón: thin-walled, mild and made for a hot pan. Blistered quickly and tossed in miso butter with a squeeze of lemon, they're a snack you'll make again and again. Every so often one has a bit of heat.
Purple Shishito and Black Dracula bring a striking dark colour to the plate. Pick them young, around 6 to 8 cm, while the walls are thin and tender.
- Prep 5 min
- Cook 5 min
- Total 10 min
- Serves 4
Ingredients
- 250 g shishito peppers
- 1 tbsp neutral oil
- 25 g butter, softened
- 1 tbsp white miso
- 1 tsp toasted sesame seeds
- ½ lemon
- Flaky sea salt, to taste
Method
-
Step 1
Make the miso butter
Mash the butter and miso together until smooth.
-
Step 2
Blister
Heat the oil in a large heavy frying pan over high heat until shimmering. Add the shishitos in a single layer and cook for 4 to 5 minutes, turning now and then, until blistered and charred in spots.
-
Step 3
Toss
Take the pan off the heat, add the miso butter and toss until the peppers are glossy.
-
Step 4
Serve
Tip onto a plate, squeeze over the lemon and finish with sesame seeds and a little flaky salt.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
