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    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
      Sake Steamed Clams (Hamaguri No Sakamushi)
    • A hearty bowl of Mapo Zucchini glistens with spicy, umami-rich sauce, the tender squash and pork topped with a fragrant sprinkle of Sichuan pepper.
      Mapo Zucchini
    • Spicy kimchi and poached chicken in a salad.
      Poached Chicken & Kimchi Salad
    • Easy, spicy Curried Green Bean Salad.
      Curried Green Bean Salad
    • A side view of Carrot Kinpira, showing off its glossy strands and bold black sesame accents.
      Carrot Kinpira
    • Mentaiko Shiraae on a plate with shiso leaves.
      Mentaiko Shiraae
    • A stack of Chinese Pickled Cucumbers in a ceramic bowl.
      Chinese Pickled Cucumbers
    • A close-up shot of Bacon Broccoli Pasta shows each penne coated in a silky green sauce, with bits of crispy bacon peeking through for a savory punch.
      Bacon Broccoli Pasta
    • A close up of beautifully crisp rösti pancakes stacked in a wooden serving dish, showcasing irresistible golden-brown crispness.
      Crispy Potato Rosti
    • Salted cucumber and celery combined with basil leaves and sushi vinegar.
      Cucumber Basil Salad (Sunomono)
    • Spicy mentaiko and creamy butter adorn these steamed potatoes.
      Mentaiko Butter Potatoes
    • Cole slaw with a no mayo dressing.
      Tangy Coleslaw (No Mayo)
    Home » Course » Appetizers

    Pan-Roasted Shishito Peppers with Crispy Pancetta

    July 20, 2022 by Marc Matsumoto Leave a Comment

    A plate of Pan-Roasted Shishito Peppers with Crispy Pancetta

    When two countries independently come up with a similar way of preparing a similar ingredient, that's when you know they're onto something good. Take shishito peppers and Padrón peppers, for example. They're often used interchangeably due to their similarities, but whether you're in Japan or Spain, the way to cook them is to roast them until they're lightly charred and blistered before sprinkling them with a dash of sea salt.

    Sweet and smoky, most peppers are no spicier than a bell pepper, but about one in seven peppers is crazy spicy, making for a fun game of capsicum roulette.

    This week I found a massive bag of Shishitos on sale at the local supermarket and decided to fancy it up by pan-roasting them with some pancetta and garlic and finishing it off with a dash of smoked paprika. The result was spectacularly good and made for a delightful tapa that's equally good with a Japanese-style highball or a glass of Spanish Monastrell.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
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