In my third episode of my surprise ingredient series on YouTube, I was given a bunch of shishitou! These are basically small green peppers, that occasionally come out spicy. The aim of the series is to highlight the ingredient in a tasty way, so I ended up making these little stuffed peppers!
This recipe is based on another recipe written in Japanese.
Makes 2 servings
Ingredients for these stuffed shishitou:
16 Shishitou
3 Umeboshi (pickled plums)
Katsuo bushi (bonito flakes) 10g
Sake 2 tsp
Mirin 2 tsp
Soy sauce 2 tsp
How to make these stuffed Japanese peppers:
1. Wash and cut an opening in the middle of the shishitou without cutting all the way through.
2. Remove the stone from the umeboshi, then just bash it with your knife until it forms a paste.
3. Cut up the katsuo bushi if necessary, then combine with the umeboshi paste, sake, mirin, and soy sauce. Mix to combine.
4. Stuff the shishitou with the filling. I found chopsticks worked quite well.
5. Add about 1/2 tbsp of canola oil to the pan. (In the video I added way too much oil for the first batch, leaving a glistening pan base. Don’t do that! It makes the shishitou all oily.)
6. Fry for 2-3 minutes. Serve as a side or starter.
If you make this, tag me on Instagram!
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