Every culture that grows peppers grills them, and the people who eat them always swear “they’re not that hot.” Well, in Japan, not only are they not that hot, they are often sautéed; and only in Japan are they sauced with miso. Use mild long green chiles like Anaheims or—if you can find them—mild long red chiles, and you’ll come pretty close to duplicating the original.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Put the sesame oil in a large skillet and turn the heat to medium-high. When the oil is hot, after a minute or two, add the peppers. Cook, shaking the pan every once in a while, until they are nicely browned and shriveled, about 10 minutes. As they cook, sprinkle them with salt and pepper.
Step 2
Meanwhile, whisk together the mirin and miso. When the peppers are done, turn off the heat and pour this mixture over the peppers; stir to combine and serve immediately.
