Shishito Peppers are mild and easy to eat with almost no heat, BUT BE WARNED! They are sometimes called “1 in 10” Peppers because one in ten of them are Holy Molly Hot.Make a drinking game out of it: the person who gets the hot one must finish their beer 🍺 (they’ll want to anyway)This is a heartier tempura batter than most, but I wanted it to be slightly more dense.

Summer on the farm where I live is the best time of year simply because of all the delicious and easy to prepare veggies that are coming out of the garden. Protein definitely takes the back seat to plates of dry farmed tomatoes drizzled with olive oil and topped with fragrant basil and mozzarella cheese, simple cucumber salads, and rustic grilled summer squash. One of my favorite things is to fill up my cast iron skilled with little Shishito or Padron peppers and sauté until charred - so simple and good.

One of my favorite appetizers at an izakaya, I've perfected my own version in this recipe.

This is a delicious dish that's great as an appetizer or to serve with rice.It won't get watery, even if you let it sit for a long time, so it's also great for a bento.Depending on how much oil the eggplants absorb, the nutrient value will be high. Recipe by Imo

I received delicious shishito green peppers, and it was hot out, so I made a quick and simple dish.Please make sure to cook the pork meat through. By cutting notches into the shishito green peppers, you can prevent bursting. For 2 people. Recipe by Kyansama

Literally 5 minutes dish

I was given a lot of Shishito peppers, so I created this quick sauté with them.It is important to sautee the garlic slowly in order to release its flavor and aroma. This is also true with the wiener to bring out its savory flavor. This way the dish can be seasoned with only the salt and black pepper. Recipe by kazz72

My mother used to make this all the time when I was a kid. My little brother and I both loved this, but sometimes there would be a really really spicy shishito pepper, which would cause an uproar. So my mother made it with bell peppers. You can also make this with Manganji chili peppers, Fushimi peppers, or any non-spicy peppers!The shishito peppers taste best when tender, but if you boil them for too long the flavor will change, so please be careful. If there are small shishito peppers, you don't need to cut them, just use them whole. It'll still taste good if you use green bell peppers cut into the same size as the shishito peppers. If you like spicy foods, use chili pepper! Recipe by Heartful Kitchen Rei

This is my mom's go-to dish for bento fillers. It's a taste of home. Recipe by Nanaiku

When I used to eat bentos for lunch, green peppers with semi-dried baby sardines was a regular item. Now, I'm into making sautéd vegetables, like eggplant sprinkled with sesame seeds.If you prefer a crispy texture, be careful not to overcook the peppers.You can add the sesame seeds in Step 4 after removing the pepper slices from heat. Recipe by Mawaru7

My mom used to make this for my bento lunch to school. Try Japanese green bell peppers if you can find them. Even richer in flavor!

This is a perfect recipe for the summer when eggplants are cheap. I have always loved them flavored slightly sweet. Sometimes, I add red chili peppers.Tastes great either freshly cooked and piping hot or chilled.Since the eggplant isn't deep fried in oil, the color is not as pretty as if it were, but I figure it's a good compromise considering the reduction in calories... Recipe by Mamewans' mama