Blistered Shishito Peppers with Miso


  • 1 1/2 Tbsp brown rice miso
  • 1 1/2 Tbsp sake
  • 1 Tbsp canola oil
  • 1/2 – 1 small dried red chile
  • 1/2 lb shishito peppers
  • 1 Tbsp minced peeled fresh ginger


  1. In a small bowl, stir the miso and sake until smooth. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake and toss well. Transfer to a plate and serve.
Source: Food and Wine-revised by Cindy Bevans

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