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Blistered Shishito Peppers with Puffed Rice

Charred to give these mild peppers smoky, sweet notes, this shareable appetizer is tossed with Japanese furikake and crispy puffed rice. Serve alone or with a dipping sauce.


1 lb. Shishito peppers

2 T sesame oil

1 T furikake seasoning

2 T Ready-Set-Serve Orange Juice

1 T soy sauce

1 C puffed rice

1 T zest of Markon First Crop Oranges

Microgreens and edible flowers, to garnish


Toss peppers in oil and furikake. Add to a hot wok and cook, tossing occasionally, but allowing peppers to char on all sides. Deglaze with orange juice and soy sauce, tossing until liquid cooks off.

Remove from heat and toss with puffed rice and orange zest. Arrange all on a sharing platter and serve.