Food-Drink

Iron Chef Masaharu Morimoto's Shishito Pepper 'Poppers'
At Masaharu Morimoto's NYC restaurant Tribeca Canvas, he's not serving up sushi, sashimi, or raw fish of any kind. Instead, the Iron Chef is cooking up comfort food with a Japanese twist, like these scrumptious shishito pepper "poppers." "The shishito pepper is a Japanese green pepper, not too spicy, [just] a little bit," explains Morimoto of the dish's main ingredient, which is becoming more and more popular at State-side restaurants. READ: Want to Lose Weight? Eat Like the Japanese Morimoto begins his signature recipe by frying the shishito peppers, then slicing them open and stuffing them with goat cheese. They get sprinkled with a little salt and pepper before hitting the broiler, and once browned, the Iron Chef finishes the peppers with dashi, made from dried bonito and kelp, and a touch of soy sauce. "It's like a very typical Japanese appetizer," he says of the presentation. Wanna see the finished dish? Watch the video above to see Morimoto's method for whipping up his shishito "poppers."
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Grilled Shishito Peppers on a Stick Japanese shishito peppers are becoming more common stateside thanks to their versatility and mild heat (their fun snack-size doesn't hurt, either). Take a tip from Gaby at What's Gaby Cooking and grab a few handfuls to grill up as appetizers or side dishes at your next cookout. "It’s just about the easiest recipe," she says of her three-ingredient dish. "And it’s so freaking good."
(What's Gaby Cooking?)

Iron Chef Masaharu Morimoto's Shishito Pepper 'Poppers'

At Masaharu Morimoto's NYC restaurant Tribeca Canvas, he's not serving up sushi, sashimi, or raw fish of any kind. Instead, the Iron Chef is cooking up comfort food with a Japanese twist, like these scrumptious shishito pepper "poppers." "The shishito pepper is a Japanese green pepper, not too spicy, [just] a little bit," explains Morimoto of the dish's main ingredient, which is becoming more and more popular at State-side restaurants. READ: Want to Lose Weight? Eat Like the Japanese Morimoto begins his signature recipe by frying the shishito peppers, then slicing them open and stuffing them with goat cheese. They get sprinkled with a little salt and pepper before hitting the broiler, and once browned, the Iron Chef finishes the peppers with dashi, made from dried bonito and kelp, and a touch of soy sauce. "It's like a very typical Japanese appetizer," he says of the presentation. Wanna see the finished dish? Watch the video above to see Morimoto's method for whipping up his shishito "poppers."

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