Description
Blistered shishito peppers are paired with sweet candied pecans and a savory miso aioli, creating a delightful balance of flavors in this addictive side dish.
Ingredients
Units
Scale
For the candied pecans:
- 1 large egg white
- 1 tbsp water
- 1 lb (450 g) pecan halves
- 1 cup (240 ml) white sugar
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
For the miso aioli:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp white miso paste
- 1 tsp fresh lemon juice
- 1/2 tsp lower-sodium soy sauce
- 1/2 tsp sriracha
- 1/8 tsp sugar
- 1 tsp honey
For the shishito peppers:
- 2 lbs (900 g) whole shishito peppers
- 1 tbsp olive oil
- 1 tsp sesame oil
- Salt, to taste
Instructions
Candied pecans (make ahead):
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg white and water until frothy. Add the pecans and toss to coat.
- In a separate bowl, mix together the sugar, cinnamon, and cayenne. Add the sugar mixture to the pecans and toss until evenly coated.
- Spread the pecans in a single layer on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes, until dry and crunchy. Spread on the parchment to cool completely. (Can be made up to a week ahead and stored in an airtight container.)
Miso aioli:
- In a small bowl, whisk together the mayonnaise, white miso paste, lemon juice, soy sauce, sriracha, sugar, and honey until smooth. Taste and adjust seasoning. Refrigerate until ready to serve. (Can be made up to 3 days ahead.)
Shishito peppers:
- Preheat a grill or grill pan over medium-high heat. Toss the peppers with the olive oil and sesame oil and season with salt.
- Grill the peppers for 5–7 minutes, turning occasionally, until blistered and charred in spots.
- Transfer to a serving plate. Serve immediately with the miso aioli and a handful of candied pecans alongside.
Notes
- The candied pecans can be made up to a week ahead — they keep well in an airtight container at room temperature.
- The miso aioli keeps for up to 3 days in the fridge.
- Shishito peppers are generally mild, but roughly one in ten can have a surprise kick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 grams
- Sodium: 350 mg
- Fat: 20 grams
- Carbohydrates: 18 grams
- Fiber: 3 grams
- Protein: 4 grams
- Cholesterol: 10 mg