One of the most popular summer vegetable side dish we served at Tanpopo Noodle Shop was Shishito Peppers with Toasted Panko my husband constructed. Packed with Umami (sweetness and bitterness of the peppers, saltiness of soy sauce and sourness of lemon juice), this simple but delicious dish was particularly special because we know we could only get fresh locally grown shishito peppers during summer months.
Once the peppers were softened, they were sauteed on high heat with butter, soy sauce and lemon juice which gives you an amazing aroma of Umami. Toasted panko adds texture and additional flavor to the dish.
Great as an appetizer or side to a main dish.
Shishito Peppers with Toasted Panko
- 500-600 grams Shishito Peppers washed
- 1 tablespoon butter
- 1/2 cup panko
- 2 tablespoon olive oil
- 1/4 cup soy sauce
- 2 teaspoon lemon juice
- Heat a heavy cast frying pan on low to medium heat. Add some olive oil and panko and toast until crispy and golden brown. Set it aside. This can be made couple of days ahead of time.
- Mix the soy sauce and lemon juice.
- Heat another frying pan large enough to hold all the peppers in one layer. Add a tablespoon of olive oil then add shishito peppers to the frying pan. Start off with high heat to give the pepper some color and then turn down the heat medium low. Add a sprinkle of salt to help soften the shishito peppers.
- When just about fully cooked ( the peppers will begin to wilt ) add the butter to the pan and turn the heat up. Now, slowly add the soy sauce with lemon juice until you reach the desired amount of sauce and saltiness. Arrange the shishito peppers on a plate and finish with the toasted panko. Serve immediately. Yum