Go to many Japanese restaurants, and shishito peppers are as much a staple on the menu as bowls of edamame. Quickly sauteed until the vibrant green peppers soften and begin to blister, they're often served in a small bowl, seasoned with soy sauce and maybe a touch of vinegar, and garnished with a sprinkling of bonito flakes.
The Japanese pepper's growing season typically extends from summer to early fall. Thin-skinned, the delicate finger-length peppers are known for a mild sweetness offset with a gentle heat. Tame as they often are, every once in a while a pepper packs a jolt of heat -- and tackling a plate can be quite an adventure.
Readily available in Japanese grocery stores, the peppers are increasingly turning up in large supermarkets as they gain popularity.
If you can't find them, substitute a mild green chile such as Anaheim.
Shishito Grilled Cheese
Several shishito peppers OR large mild green chiles such as Anaheim
4 large slices French or Italian bread
1/2 cup mayonnaise, plus more to taste
6 ounces smooth melting cheese such as a combination of mozzarella and goat cheese
2/3 cup drained Quick-Pickled Carrots and Daikon, or as desired (recipe follows)
Fresh sprigs cilantro
Heat a griddle or cast iron pan over medium-high heat until hot. Add the shishito peppers and toast until softened and blistered on all sides, 4 to 6 minutes, rotating frequently. Remove from heat and set aside until cool enough to handle.
Spread mayonnaise on 1 side of each slice of bread. Top each slice with 1/4 of the cheese. On top of two slices, arrange the shishito peppers, then the drained pickles and cilantro sprigs. Top with the inverted remaining slices of bread to form sandwiches, pressing gently so everything stays together.
Heat the griddle over medium-high heat until hot. Meanwhile, spread mayonnaise on the outside of one side of each sandwich.
Invert the sandwiches onto the hot griddle, and spread mayonnaise on the second (top) side. Grill the sandwiches until the bread is crisp and golden-brown, and the cheese is starting to melt. Flip the sandwiches and repeat with the second side. Remove from heat.
Slice each sandwich in half and serve immediately.
Makes 2 sandwiches.
Quick-Pickled Carrots and Daikon
3/4 pound carrots (about 4)
3/4 pound daikon radish root
3/4 cup sugar
1 cup water
1 cup rice wine vinegar
1 tablespoon kosher salt
Peel and finely julienne the carrot and daikon, and place in a glass or nonreactive container or bowl.
In a saucepan, heat the sugar, water, vinegar and salt over high heat, stirring until the sugar and salt are dissolved. Continue heating just until the mixture comes to a boil. Remove from heat and pour over the vegetables.
Stir the mixture, coating the vegetables and making sure they are submerged (if necessary, weight them down to keep them under the liquid). Set aside for 1/2 to 1 hour to quickly pickle, then cover and refrigerate.
This makes about 3 cups drained pickles, which will keep, refrigerated, up to 2 weeks.
Food on 10/12/2016