Japan
Tempura Moriawase
Vegetables and shrimp in a thin, crisp coating with warm dashi dipping sauce
50 min·4 servings
Shishito pepper
A small, thin-walled green pepper from Japan, mild and faintly bitter, usually blistered or grilled whole.
Shishito are small, slender, wrinkled green peppers, picked unripe and eaten seeds, thin skin and all. They taste grassy and mild with a slight bitterness, and roughly one in ten is noticeably hot with no outward sign. Because the walls are so thin, they cook in a few minutes in a hot pan or on a grill, blistering while staying juicy, which is why they are usually cooked whole. Look for them fresh in well-stocked Asian groceries, at some farmers' markets and occasionally in the produce section of larger supermarkets, or order them online.
Substitute:
Padrón peppers are the closest match and are cooked the same way; they have slightly thicker walls, a stronger flavour and are more often hot. Sliced green sweet pointed peppers will do at a pinch, but they are sweeter and fleshier and take longer to cook.
Used in · 1 recipe