Yuzu Shishito Peppers from Gyu-Kaku feature blistered shishito peppers tossed in a zesty yuzu citrus glaze, garnished with sesame seeds and a sprinkle of sea salt, delivering a vibrant, tangy, and slightly smoky appetizer bursting with refreshing flavors.
Equipments
- Skillet or cast iron pan
- Tongs
- Mixing bowl
- Spoon (for tossing)
- Serving plate
- Measuring spoon
Ingredients
- 8 oz (225g) shishito peppers
- 1 tablespoon yuzu juice
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon sea salt
- 1 tablespoon toasted sesame seeds
- 1 teaspoon neutral oil (for cooking)
When selecting shishito peppers for your dish, choose fresh, firm peppers without blemishes to ensure the best texture and flavor. Yuzu juice is essential for achieving the authentic citrusy tang, so use fresh or high-quality bottled yuzu for the glaze. Balancing the soy sauce, mirin, and sugar is key to creating the perfect sweet and savory profile, while toasted sesame seeds add a nutty aroma and slight crunch. Using neutral oil at the right temperature helps blister the peppers evenly without burning. Your Yuzu Shishito Peppers from Gyu-Kaku copycat menu will capture that vibrant, tangy essence that makes this appetizer so memorable.
Instructions
- Wash and thoroughly dry shishito peppers.
- Heat skillet or cast iron pan over medium-high heat.
- Add neutral oil to the hot pan.
- Add shishito peppers to the pan in a single layer.
- Cook, turning occasionally with tongs, until peppers blister and char, about 5-7 minutes.
- While peppers cook, combine yuzu juice, soy sauce, mirin, sesame oil, and sugar in a mixing bowl.
- Stir sauce mixture until sugar dissolves.
- Once blistered, transfer hot peppers to the mixing bowl with the sauce.
- Toss peppers gently to evenly coat in the yuzu glaze.
- Transfer glazed peppers to a serving plate.
- Sprinkle with sea salt.
- Garnish with toasted sesame seeds.
- Serve immediately.
Substitution
Yuzu Shishito Peppers from Gyu-Kaku can be recreated at home by blistering shishito peppers in a skillet and tossing them in a yuzu citrus glaze made from yuzu juice, soy sauce, mirin, sesame oil, and sugar. If yuzu juice is unavailable, substitute with a mix of lemon and lime juice to mimic the tart, aromatic citrus flavor. You may use a non-stick pan instead of cast iron to prevent sticking, but ensure high heat for proper blistering. Adjust the sesame seeds and sea salt according to your taste preference for the perfect balance of nutty and savory notes. Keep in mind that shishito peppers are generally mild, but occasionally a spicy one might appear, adding a surprise kick to your dish.
Tips
Ensure your shishito peppers are completely dry before cooking to achieve proper blistering and avoid steaming. Use medium-high heat to quickly char the peppers without burning, turning them with tongs to cook evenly on all sides. When mixing the sauce, stir well to fully dissolve the sugar for a balanced glaze that clings smoothly to the peppers. Toss the hot peppers gently in the yuzu mixture right after cooking to maximize flavor absorption and keep the dish vibrant for your enjoyment.
Nutritions
Yuzu Shishito Peppers provide a low-calorie, nutrient-rich appetizer packed with vitamins A and C, which support immune health and skin vitality. The peppers contain antioxidants and capsaicin that may boost metabolism and reduce inflammation. Yuzu juice adds a dose of vitamin C and antioxidants, enhancing the dish's health benefits. Your meal gains heart-healthy fats from sesame oil and a subtle mineral boost from sea salt and toasted sesame seeds.
Storage
Store leftover Yuzu Shishito Peppers in an airtight container in the refrigerator to maintain their vibrant flavors and prevent moisture buildup. Consume within 2 days for optimal taste and texture, as the blistered skin may soften over time. When reheating, use a skillet over medium heat briefly to restore the peppers' slight char and enhance your dining experience.
Variation or Alternatives
For a variation, substitute shishito peppers with blistered padron peppers for a slightly different heat profile and similar texture. Swap yuzu juice with fresh lime juice or calamansi for a distinct citrus note if yuzu is unavailable. You can roast the peppers on a grill to add an extra smoky flavor, enhancing the dish's complexity. Be careful not to over-toss the peppers to maintain their blistered texture and vibrant glaze on your serving plate.
Allergies
You should be aware that the Yuzu Shishito Peppers contain sesame seeds and sesame oil, which are common allergens that may cause reactions in sensitive individuals. The soy sauce used also contains soy, another frequent allergen. People with allergies to sesame or soy should avoid this dish to prevent adverse reactions.
Why this recipe?
Yuzu Shishito Peppers at Gyu-Kaku restaurant are beloved for their unique blend of tangy yuzu citrus and mild heat from shishito peppers, creating a refreshing and flavorful appetizer. The dish offers a perfect balance of zest and subtle spice, enhancing the natural sweetness of the peppers while delivering a crisp texture. Many diners appreciate its light yet vibrant taste, making it an ideal starter that complements the rich flavors of grilled meats. You'll find attempting a copycat recipe rewarding as it allows you to recreate this intricate flavor profile and enjoy a taste of authentic Japanese cuisine at home.