Shishito Peppers with Ponzu & Noritama & Grilled Corn

Chef Masatomo Hamaya of Shokudô brings a Japanese sensibility to the grill, charring vegetables and layering them with citrus ponzu, soy, yuzu butter, and umami-rich finishes

Shishito Peppers with Ponzu & Noritama
(Serves 4)

For the citrus ponzu:
(Makes 1 cup)

• 1/4 cup fresh lemon juice
• 1 Tbs. fresh orange juice
• 1 Tbs. dark brown sugar 
• 1/4 cup soy sauce, or tamari for gluten-free
• 1 Tbs. water
• 1 tsp. bonito flakes (available at H&L Market or other Asian markets)

In a small bowl, combine all of the ingredients and whisk until the sugar is dissolved. Cover and refrigerate overnight, or eight to 12 hours, to allow the flavors to steep. 

Strain and discard the bonito flakes. Store in an airtight container in the refrigerator for up to two weeks.

• 1 lb. fresh shishito peppers
• 1/2 cup grapeseed oil
• Diamond Crystal kosher salt and freshly 
• ground black pepper to taste
• 1/4 cup citrus ponzu
• 1 Tbs. noritama (such as Marumiya brand, available at H&L Market or other Asian markets)

Heat the grill to medium-high. 

In a medium bowl, toss the shishito peppers with the grapeseed oil and season with salt and pepper. Put the peppers in a grill basket and place it on the grill. Grill them for three to five minutes, turning occasionally, until they are blistered and lightly charred. The peppers should be tender with wrinkled skin. Once one side of each pepper is cooked and blistered, they are ready to serve.

Transfer the hot peppers to a bowl and toss with the ponzu until evenly coated. Arrange them in a shallow serving bowl and sprinkle the noritama over the top. Serve immediately.

Chef’s Notes: “If cooking on a Big Green Egg, fill it with 100 percent natural lump charcoal and add in a Big Green Egg SpeediLight Charcoal Starter. Medium-high heat is sufficient. Focus on cooking over direct flame rather than covering the grill, as the thin skins cook quickly.”