Recipes {Shishito Peppers + Miso Butter}

Monday, February 16, 2015

You may know that my New Year's Resolution was to try something new every month. While I plan to share more comprehensive recaps each quarter, I have tried to apply the mentality to every day life. When I was at Trader Joe's a few weeks ago I spotted bags of shishito peppers. To be honest, I had only had them once at a restaurant and wasn't overly wild about them. I attribute that more to the preparation than the vegetable. Since the generous bag of long and skinny peppers only cost $1.99 I decided to throw them in the cart and experiment. What was the worst that could happen?

At first, I prepared half of the bag anticipating I would probably need to make something else for lunch. Instead, I absolutely loved them and quickly finished off the bag and experimented with seasonings and ingredients. They can be eaten with chop sticks or picked up by the stem to bite off. Since then, shishito peppers have been a near bi-weekly side dish, or main over rice, for dinner.

This simple dish finds the non-spicy pepper blistered over high heat to develop a crunch crust. Tossed with spicy hot sauce and luscious miso butter, this dish is impressive enough to entertain with or enjoy on the couch for a date with personal time. This recipe also allows for plenty of adjustments and interpretations. The amount of seasonings and oils lie entirely in the hands of the chef. With prep and cook time taking less than 10-minutes just about anyone can handle blistered Shishito Peppers + Miso Butter.

 Shishito Peppers + Miso Butter
1.5 Cups Shishito Peppers
Olive Oil
Hot Sauce
Sea Salt
2 TBS Unsalted Butter
1 TBS Yellow Miso Paste
Tamari {Optional}

In a small bowl, mix together room temperature butter and miso paste until fully incorporated. Rinse and dry off peppers.

In a heavy bottom pan, over medium-high heat bring a drizzle of olive oil to a sizzle. Quickly add peppers and let them sit for 3-4 minutes. You should hear them sizzle and see them starting to pop off off the pan. 

Shake the pan and flip the peppers over. Depending on your skills this can be done with a spatula or pan-shaking talent. Let the peppers sizzle and cook for 2-3 more minutes.

Shake hot sauce over peppers and shake to incorporate. Turn off heat and add miso butter. The amount of hot sauce and miso butter is completely dependent on your tastes and desired heat levels.

Remove from heat and transfer to serving dish. Lightly drizzle with tamari or serve with sauce for dipping.


  1. YUM, this looks bomb. I've never made shishito peppers at home before (I usually only see them in restaurants), but I love anything with miso butter.

  2. yum, wow! i have only had those in restaurants and have never had miso butter. clearly everything needs to be remedied here!

  3. That photograph of the miso butter is making me crazy hungry!

  4. I love how you crisped these up so much, and your bravery in just deciding to grab a bag and try it out even though you've only had them once (and never prepared them yourself. It looks like it came out incredibly, and it turns out to be so simple!

  5. I've never heard of these peppers--I may have to head out to Trader Joe's and pick some up!

  6. Good grief, these look incredible! I'd better head to TJ's for a bag, too!

  7. I've never tried any of those ingredients before, but this dish looks amazing!

  8. These sound seriously yummy- i will have to give them a try!

  9. Those peppers are so cute! Looks like a great snack!

  10. I don't think peppers have ever looked so tasty! Thanks for trying something new and sharing the delicious-looking results!

  11. This is awesome. And impressive. I'm coming over next time.

  12. Sounds delicious! Trying something new each month is an awesome goal.

    I've never heard of those peppers, of course Trader Joe's would be the place to get something like that! Very cool!