Shishito Peppers with Miso, Parmesan and Lemon.
These shishito peppers are so good, you’ll want them all for yourself. This recipe is a re-make of one of my all-time favorite restaurant dishes, the pan-fried shishito peppers at Girl and the Goat in Chicago. Since I no longer live in Chicago and don’t have easy access to their peppers, I had to attempt a remake to get my fix! I made these for our housewarming party last weekend, and although some people gave the dish a skeptical look at first, they were quickly drooling over them. Shishito peppers have a mild heat and subtle bitterness, so the salty and tart flavor of the of the Parmesan, miso and lemon juice give the dish the perfect overall balance and flavor. Although nothing can compare to the deliciousness of Girl and the Goat shishito peppers, these are pretty darn close!
Adapted from this recipe.
Serves ~4-5 as an appetizer or side dish
- 12 oz shishito peppers (Trader Joe’s sells 6 oz bags of shishito peppers now!)
- 2 tbsp miso paste
- 2 tbsp grated Parmesan
- 2 tbsp lemon juice
- 2 tbsp water
- 2 tbsp vegetable oil
- sea salt
Heat the oil in a large pan on medium/high and once hot, add the peppers. Allow them to cook for 15 minutes or so. You don’t have to stir them throughout, because we want them to blister and lightly blacken in some spots, so just move them around every few minutes. Season the peppers with a dash of sea salt.
While the peppers are cooking, put the miso paste, lemon juice, Parmesan and water together in a small bowl and mix well to combine. Once cooked, transfer the peppers into a baking dish and drizzle the mixture over top. Finish off with a light dusting of Parmesan and bake in a 400 degree oven for about 15 minutes, or until the top of the peppers and the miso mixture is lightly browned.