Blistered Shishito Peppers with Yakitori Dipping Sauce

Here is a really easy and very tasty recipe idea! You can make these as an appetizer for your next gathering. These peppers are fantastic to munch on and every once in a while you will find one that is very hot!

Here is what you need:

Cast iron skillet

Shishito peppers, mine came in a package of around 30-40 (28 oz.)

Olive oil

Original yakitori sauce

Sour cream

Here is what you’ll do:

Mix equal amounts of sour cream and original yakitori sauce. I used 3 tablespoons of each. Combine and mix until smooth, cover with plastic wrap and refrigerate (30 minutes) until ready to use. This also allows the flavors to meld together. Next, rinse shishito peppers and pat dry, then lightly coat with olive oil. Heat cast iron skillet until very hot (drop of water dances and disappears), place a handful of peppers into skillet and gently toss and turn until peppers start to blister and get black spots, 5-6 minutes. Remove from heat and continue until all peppers have been blistered. Serve immediately with dipping sauce. You may also sprinkle with sea salt, if desired.

Blistered Shishito Peppers with Obaachan Sauce Company's Original Yakitori Sauce

Blistered Shishito Peppers with Obaachan Sauce Company’s Original Yakitori and Sour Cream Dipping Sauce

Stir Fried Shrimp

This recipe was submitted by Julie M., of Sierra Madre, CA.

This is a relatively easy, fast, and very tasty recipe. It definitely received thumbs up at my house!

Here is what you’ll need:

1 pound of shrimp, peeled and deveined

8 ounce bag of sugar snap peas, cut into thirds on the bias (see photo)

1 tablespoon of grape seed oil (high smoke point)

1/8 cup of spicy (or original) yakitori sauce

Jasmine rice (follow instructions on package for amount you desire)

Here is what you’ll do:

Start the rice. Wash and pat the shrimp dry, then heat the oil in a large skillet or wok over high heat. When oil is hot add shrimp to sear each side. About 5 minutes total cooking time should do it. Reduce heat to medium and add sugar snap peas and cook for 2-3 minutes more. Add yakitori sauce to coat, stir for about a minute and place over Jasmine rice and serve. Yummy!

Stir fried yakitori shrimp and sugar snap peas

Stir fried yakitori shrimp and sugar snap peas

A Twist on Our Lettuce Wraps

This recipe was submitted by Monet W. of Chino Hills. For those of you who like minimal prep, and a quick meal, this one hits the spot!

Here’s what you need:

1 head of butter lettuce

1-1 1/2 pounds of ground turkey

8 ounces of Bella mushrooms, finely diced

8 ounce can of sliced water chestnuts, drained and finely diced

3-4 stalks of green onions, sliced

1/4 cup of pine nuts

1/2 tablespoon of olive oil

1/4 cup of original yakitori sauce

additional (we used spicy) yakitori for drizzling

Here’s what you do:

In a large skillet, over medium high heat, brown turkey and reserve. Next, heat olive oil and sauté mushrooms for 2-3 minutes, then add water chestnuts, turkey, and 1/4 cup yakitori sauce. Mix well for 2-3 minutes then add green onions, stir for a minute, add pine nuts and stir all for 1-2 minutes. Remove and serve over butter lettuce. Monet suggested drizzling some spicy yakitori sauce on top of mixture before eating (which we did, and it was good) for an added kick.

Obaachan Sauce Company yakitori sauce