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."