By Chef Mario (@fat_tongue)
- 1 lbs. of Shishito peppers
- 1 tbs. of high heat neutral flavored oil
- Kosher salt and black pepper to taste
- 3 cloves of garlic thinly sliced
- 2 tbs. of olive oil
- 1 cup of low sodium tamari sauce
- 1 ½ tbs. of unsalted butter
- Lime juice to taste
- Yuzu togarashi to taste
- Toasted Sesame seeds to taste
In a medium saucepan, heat the olive oil. Add the garlic and cook over low heat, stirring constantly, until golden, 3 to 5 minutes. Remove the garlic form the oil and add the tamari sauce.
Return the garlic oil-tamari mixture to the pan and bring to a boil. Reduce the heat to low. Remove the pan from the heat and whisk in the chilled butter, 1 tablespoon at a time, until it is incorporated and the sauce is smooth. Return the pan to the heat now and then to keep the sauce hot enough to melt the butter but do not let it boil. Season generously with pepper.
Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. At the last minute, add garlic sauce to taste and toss in the pan to coat the peppers (you’ll have a leftover sauce to use on noodle, rice and even on meat dishes.) Squeeze some lime juice over the pepper and transfer to plate. Top with yuzu togarshi and toasted sesame seeds. Serve at once.