If you know and like Spanish Padrón peppers, adding Japanese Shishito to your menu is easy. They are twin brothers. Both are small, thin-walled, harvested while green, about one out of ten is hot when others are mild. Shishito and Padron peppers are also similarly cooked — grilled, charred, and stir-fried in oil. Shishito are also stewed or braised in say sauce-, or dashi-, or miso-based liquid.
Wiki states “the name refers to the tip of the chili pepper looks like the head of a lion (獅子 shishi?), and in Japanese it is often abbreviated as shishitō.”
There is no Japanese cooking class I teach or tasting event I host without mentioning Asahi Imports store. Besides having the best selection of sake and Japanese beer in Austin, they now make really good fresh snacks in store. Every time I shop there, I treat myself with their onigiri, and they are always amazing. Last time I’ve got onigiri with miso-braised shishito — to die for! Today I’ve made my own at home using the recipe below.
Address: 6105 Burnet Rd, Austin, TX 78757