Wednesday, June 23, 2010

Sizzling donabe steam-fried shishito peppers

I find often the simplest way of preparation makes a ingredient testes best, and I also find it's often realized by Iga-yaki donabe. This donabe steam-fried shishito peppers is one of them! Honestly, I think this was the best shishito dish I've had.

All you need is basically a bag of shishito peppers, oil, and a tagine-style donabe, "Fukkura-san".

Here's the recipe (if you call it a "recipe")...I heated about 1 tablespoon of sesame oil in the skillet of the "Fukkura-san" over medium+ heat, add 3/4 pounds shishito peppers (stems removed). After quickly stir to have the peppers coated with the oil, cover and let it steam-fry for about 4 minutes. Uncover, stir, and cover again, then turn off the heat. Let it rest for 3 minutes. The sizzling steamy shishito peppers are ready!

Photobucket finish, I sprinkled some bonito flakes and drizzled some soy sauce. Because the pan is still extremely hot, the sizzling soy sauce made the wonderful "toasty" aroma. The dish was really outstanding. Because of the intense heat and the steam-effect inside of the tagine-style donabe, the peppers were cooked perfectly while the flavors concentrated.

Happy donabe life.