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You are here: Home / Ingredients / Shishito Peppers with Toasted Panko

Shishito Peppers with Toasted Panko

October 31, 2018 by Benjamin and Koshiki Leave a Comment

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.  

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Shishito Peppers with Toasted Panko

Shishito Peppers with Toasted Panko
Fresh Shishito Peppers are sautéed with butter, soy sauce and lemon juice.  Topped with olive oil toasted panko.  
Course Appetizer
Cuisine Japanese
Keyword Butter, Farmer's Market, Japanese street food, Lemon Juice, pan fry, panko, Shishito Peppers, soy sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Koshiki Yonemura

Ingredients

  • 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

Instructions

  • 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

Filed Under: Ingredients, Recipes, Vegetables, Vegetables Tagged With: Butter, Farmer's Market, Japanese Street Food, Lemon Juice, Panko, Shishito Pepper, soy sauce, Summer Recipe

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こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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Another great class @sewardcoop ! Thank you everyo Another great class @sewardcoop ! Thank you everyone for joining me.  The next class is on March 11 and Shojin Ryori (Japanese vegetarian) is what's on the menu.  Stay tuned.  #tonkatsuteishoku 
#cookingwithmiso 
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Tonkatsu
Can't go wrong with fried pork 😁  うまっ😋  Serving: 2 people  INGREDIENTS:
¾ pound pork loin (cut into two large slices or four smaller slices)
1 cups of panko bread crumbs
¼ cup four
1 egg, well beaten with a tablespoon of cold water
Salt and pepper  2 cups of vegetable oil for deep frying  For the home-made Tonkatsu sauce:
2 tablespoons Worchester sauce
2 tablespoons ketchup
1 tablespoon soy sauce  DIRECTION:
Make the sauce by mixing the Worchester sauce, ketchup, and soy sauce in a small saucepan.  Heat the sauce until everything is well-combined.  Keep it warm.  Cut pork into either two large slices or four smaller slices.  The meat should be about ¼ inch-thick.  Tenderize the meat if necessary and cut slits into any fat or membrane so the meat will not curl as it deep-fries.  Lightly salt and pepper the pork. 
Dust the pork in flour, dredge them in egg mixture, then press them onto panko bread crumbs.  The pork should be covered completely in bread crumbs.
Heat the oil to 300 F and fry the pork one at a time, turning it as it brown's about 3 minutes total.  Take the pork out of oil and dry it in an oil drying rack or paper towel. 
Cut the pork into strips and serve them hot with home-made Tonkatsu sauce.  #cookjapanesefoodathome
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Join me Feb. 2 for a free virtual Tonkatsu class. Join me Feb. 2 for a free virtual Tonkatsu class. 
Menu: Tonkatsu, Miso Soup, Greens with Plum Dressing, Roasted Beets Salad with Miso Dressing and Walnuts.  Vegetarian option available.  Sign up via Seward Co-op Cooking Class  #japanesecookingclass
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At 1pm, my son was determined to make doughnuts, s At 1pm, my son was determined to make doughnuts, so we made doughnuts all afternoon😋🍩🍩🍩  どうしてもドーナッツが作りたいんだとさ😋  #whynot?
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Finally starting Sashiki I got on last textile tou Finally starting Sashiki I got on last textile tour to Japan 🗾.  #sashiko
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Our roast chicken is cooked with a bunch of parsle Our roast chicken is cooked with a bunch of parsley and a whole 🍋, so light and refreshing (heat the lemon ahead of time and insert into the chicken so you can reduce the cooking time!)  時々作るローストチキン。パセリひと束、レモン一個一緒に焼くのでさっぱり。レモンは先にレンジでアツアツにしたものをチキンの中に入れるので約時間も短縮。今日のチキンはアーミッシュ。去年のアーミッシュツアーが懐かしい。  Inspired by @Jamie Oliver's recipe  #missimgamishtour
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