Shishito peppers are bright green Japanese peppers about three inches long and extremely popular in Japan (you can usually find them in Japanese markets here). The shishito shrink and blister as they grill and release an incredibly peppery aroma. These peppers are mostly mild—mostly, because every once in a while you’ll bite into a spicy one! You can grill the shishito with salt instead of soy sauce, too, also irresistible. Just lightly season all sides with salt and follow the instructions below.
- Yield: 10 skewers
- ½ cup soy sauce
- 2 tablespoons sake
- 40 shishito peppers (about ¾ pound)
- Whisk together the soy sauce and sake in a bowl to make the marinade; set aside.
- Use the double skewer method to truss the shishito peppers (4 pieces per double skewer) to cover about 4 inches of skewer. Set aside.
- Choose your yakitori grilling method; preheat a grill to medium. Grill the peppers for about 1 minute, then turn and brush with the marinade. Grill for about 2 minutes more, turning every 30 seconds. Brush on more marinade after each turn. The shishito peppers will shrink and blister when they’re done. Serve immediately.