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Recipes with shishito peppers

3 recipes that use shishito peppers, with photos, step-by-step instructions and cook times. The quickest, Kkwari-gochu jorim, takes 17 minutes. It is most often cooked with soy sauce, egg and garlic.

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Tendon (tempura rice bowl)

In Tokyo's old shitamachi districts, Asakusa above all, tendon shops have been serving bowls of rice crowned with prawn and vegetable tempura since the Edo period, the batter soaked just enough in a dark, sweet soy sauce to go half crisp, half soft. It is a hearty lunch, and a great way to make tempura at home without having to serve it piece by piece. The tare uses mirin, boiled for a few minutes so the alcohol mostly cooks off; use sugar and water instead for an alcohol-free version. The common mistake is over-mixing the batter: stir with chopsticks only a few times, leaving lumps, and keep it ice-cold so the coating stays lacy and light. Chef's tip: dip each piece in the warm sauce for just a second before laying it on the rice.

45 minJapaneseFish
by KrazyBadal 0 views

JangjorimSoy-braised beef and eggs

Jangjorim began as a way to keep beef for days without a fridge, and it is still the protein banchan Korean families in Seoul and beyond keep in a tub for quick meals with rice. Lean beef is simmered until tender, then braised with boiled eggs, garlic cloves and green peppers in a salty-sweet soy broth, and finally pulled into strands. The common mistake is putting the soy in from the start: the beef seizes up and turns hard, so cook it tender in plain water first. Chef's tip: let the eggs sit in the cooled sauce overnight; the whites turn mahogany and the yolks take on the seasoning right to the middle.

95 minKoreanMeat
by KrazyBadal 0 views

Kkwari-gochu jorimBraised shishito peppers

Kkwari-gochu, the small wrinkly peppers the Japanese call shishito, are braised all over Korea into a soft, garlicky, sweet-soy banchan that sits in the fridge ready for the dosirak. Many households add dried anchovies; this version leaves them out and keeps it vegan, with a few toasted sesame seeds for crunch. Most peppers are mild, but about one in ten is surprisingly hot. The common mistake is leaving the peppers whole and unpierced, so they puff up and never take in the sauce. Chef's tip: prick each pepper with a fork once or twice, and the braising liquid soaks right into it.

17 minKoreanSidesVegan
by KrazyBadal 0 views

Goes well with shishito peppers