One of our new found favourite snacks while on the road are the lovely and delicious Shishito Peppers. We tried them for the first time at a restaurant in California, and it was love at first bite! They run the gamut of spice level within the same bowl, some pack a powerful punch and others are quite mild. I kind of love that you never know what you are going to get! We found some Shishito Peppers at a local Whole Foods in Austin, TX and I started researching recipes to come up with a recipe we can use whenever we track down these delicious peppers.
When I was researching different recipes for Shishito Peppers, I found some references to Japanese Togarashi, a lovely spice blend available at Japanese markets and restaurants. I love this spice blend, it has a touch of spice paired with some really interesting flavour notes, brought in by the lemon peel and ginger. I used an empty bottle of ready made seasoning along with some online research to come up with a base ingredient list, and then put together the ingredient ratios myself. We were really happy with the end result, it definitely packs a spice punch, but you can modify the amounts and spiciness of chilies used to suit your personal preference. Togarashi is delicious sprinkled on top of a bowl of rice, and provides a nice finishing note to stir fry and noodle dishes (especially soups!) This recipe makes enough to sprinkle on top of the Shishito Peppers and have lots left over for later use. It can be stored in a small mason jar in the fridge, to keep the hemp and sesame seeds at optimal freshness.
Shishito Peppers with Homemade Togarashi
Heat a large skillet over medium/high heat.
Add avocado oil to the skillet and add peppers to the pan once the oil is hot.
Blister the peppers, flipping with tongs when the skin starts to puff up and brown.
Once the peppers have been heated on both sides, remove from heat and transfer to a large bowl.
Toss with a drizzle of toasted sesame oil and Togarashi spice blend.
Togarashi Spice Blend
1 Tbsp chili pepper (I have tried all korean chili pepper or 2 tsp chili flakes + 1 tsp cayenne and both are delicious)
2 tsp dried orange peel
2 tsp hemp seeds
2 tsp sea Veg mix (or nori)
2 tsp sesame seeds
1 tsp sea salt
½ tsp ground ginger
Combine all ingredients in a spice grinder and process until finely milled. Togarashi spice blend can be stored in the fridge for later use. Recipe makes about ⅓ cup.