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Grilled Shishito Peppers with Shichimi Togarashi
Recipe adapted from Tadashi Ono, Maison O, New York City
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
20 shishito peppers
Eight 6-inch wood skewers
2 bricks wrapped in aluminum foil
1 tablespoon fine sea salt
⅛ teaspoon sansho pepper
Sake in a spray bottle (preferably Junmai sake)
Shichimi togarashi, for serving
1. Double skewer the shishito peppers, threading about 5 peppers onto each set of skewers.
2. Heat a charcoal or gas grill over medium-high heat and place the foil-wrapped bricks on the grill grate about 4 inches apart.
3. In a small bowl mix the salt with the sansho pepper. Spritz the peppers with the sake, then season with the sansho-salt. Set the pepeprs on the bricks so the ends of the skewers rest on the bricks and the peppers are elevated off of the grill grate. Cook until the peppers are blistered, 2½ to 3 minutes. Turn the skewers over, spritz the peppers with sake, season with sansho-salt and cook until blistered, 1½ to 2 minutes longer. Remove from the grill and serve warm with the shichimi togarashi on the side.