Give me all the shishitos, especially when simply blistered and tossed with some salt. These little green peppers are SO addictive. And I like the whole Russian roulette thing they have going on – only 1 in 10 turns out to be spicy. Mike and I like to face off and eat them, with a straight face, taking turns. The one that ends up eating the spicy one is both the winner (because spicy!) and the loser (because, well, that’s how Russian roulette works).
This time around, we must’ve eaten about 15 or 16 before we got to a spicy one. It was funny though because we were laughing about the whole thing, thinking that we got a bunk batch with only mild peppers when all of a sudden I was like, oh wait – the 1 in 10 hot shishito really does exist! My mouth was on fire for the remaining peppers, but I didn’t mind because I’m all about the spice.
These peppers were perfect with a tangle of ice water shocked soba seasoned with soy, garlic, dashi and a sprinkle of shichimi togarashi. The whole thing came together quickly, which is perfect for summer. To me, nothing beats a heaping dish of cold noodles in the late evening heat. Especially if there’s a side of blistered shishitos to go with. Spicy bliss.
Have a spicy one!
PS – We’ve been nominated for a Saveur Blog Award for Most Inspired Weeknight Dinners!! We’re over the moon excited because it’s completely unexpected. There are amazing blogs in all the categories, so hop on over to vote (daily) for who you love! Maybe it’s even I am a Food Blog?! ;)
Shishito Soba Recipe
- 1-2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon dashi powder*
- 2 cloves garlic, minced
- freshly ground pepper
- oil, for the pan
- 6 ounces shishito peppers (about 2 cups)
- salt and freshly ground pepper
- 4 ounces soba noodles
- shichimi togarashi*, to finish
- seaweed strips, to finish
- sliced green onions, to finish
In a small bowl, whisk together the soy sauce, sesame oil, dashi powder, garlic, and plenty of fresh pepper. Set aside.
Heat a splash of oil in a cast-iron pan or heavy bottomed skillet over medium high heat. When shimmery, add the peppers and cook, turning occasionally, until blistered. Remove from the heat and season with salt and pepper.
Cook the soba noodles according to the package, drain and rinse well in ice cold water, rubbing and swishing the noodles around with your hands. Drain well and toss with the dressing. Taste and adjust if needed. Serve topped with shichimi togarashi, nori strips, green onions and a heaping side of blistered shishitos. Enjoy!
If you haven’t heard of dashi powder, it’s basically instant soup stock. You can find it at your friendly local Asian grocery store in the Japanese section or on amazon.com. Shichimi togarashi is also in the Japanese section – it’s a mix of seven spices and it’s addictive on almost everything!