| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 25 | 1.5g | 0.2g | 3g |
| sugars | fibre | protein | salt |
| 1g | 1g | 1g | 0.8g |
When I first stumbled upon Ume Shishito – Japanese Plum Peppers, I was instantly intrigued. As someone who revels in the fusion of flavors and textures, this recipe promised an adventure my taste buds couldn’t resist. Originating from Japan, this dish marries the mild heat of Shishito peppers with the tangy, salty presence of umeboshi (Japanese pickled plums), creating an unforgettable taste experience.
A Personal Connection to the Outdoors
Growing up in the Rocky Mountains of Colorado, I developed a deep appreciation for foods that connect me to nature. Though Ume Shishito is rooted in Japanese cuisine, its ingredients deliver the same unpretentious, earthy satisfaction that I find in local mountain fare. Each bite offers a taste that’s both intricate and grounding, reminding me of home while introducing an exciting new flair.
Health Benefits and Nutritional Insights
While the flavor alone is enough to justify making Ume Shishito, let’s not overlook the health benefits. Shishito peppers are rich in Vitamins A and C, which are beneficial for eye health and immune support. Umeboshi, on the other hand, have been celebrated in Japan not only for their distinctive taste but also for their potential benefits for digestion and liver health. The inclusion of bonito flakes and sesame seeds adds a final boost of protein and essential minerals. For more insights on the health benefits of these ingredients, you might find this article helpful.
Pair it Up
Ume Shishito can stand on its own as an appetizer, but it also pairs wonderfully with other Japanese or Asian-inspired dishes. Consider serving it alongside a bowl of Miso Soup or even a plate of Oyakodon (Japanese chicken and egg rice bowl) for a complete meal that’s both comforting and gastronomically exhilarating.
I firmly believe that food should not only delight the palate but also nourish the soul, and Ume Shishito – Japanese Plum Peppers does exactly that. It’s a recipe that warms me from the inside out, perfect for a chilly mountain night or any time you need a little culinary comfort.
What You’ll Need
- 12 Shishito peppers
- 6 Umeboshi (Japanese pickled plums)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1/4 cup bonito flakes
- 1 tablespoon sesame seeds
Method
Step One
Wash the Shishito peppers thoroughly and pat them dry with a kitchen towel. Use a small knife to poke a tiny slit in each pepper to prevent them from bursting during cooking.
Step Two
Remove the pits from the umeboshi and mash the plums into a paste using a fork or a mortar and pestle. In a small bowl, mix the mashed umeboshi with the soy sauce, mirin, and sesame oil until well combined.
Step Three
Heat a large skillet over medium-high heat. Add the Shishito peppers to the skillet and dry-fry them for about 5-7 minutes, turning occasionally until they are blistered and slightly charred on all sides.
Step Four
Reduce heat to low and pour the umeboshi sauce over the blistered peppers. Stir well to ensure that the peppers are evenly coated with the sauce. Continue to cook for an additional 2 minutes until the sauce is heated through.
Step Five
Transfer the coated Shishito peppers to a serving dish and sprinkle them with bonito flakes and sesame seeds. Serve immediately while hot.
