Japanese · Dinner
Grilled Green Pepper Skewers
Charred green peppers threaded on skewers, grilled over high heat until blistered and blackened in spots, then finished with a soy sauce and toasted sesame glaze, a scatter of sesame seeds, and sliced scallion. Served hot as a smoky, savory Japanese vegetarian side.
$3
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
112Calories
2.7gProtein
5.9gFat
13.8gCarbs
9.1gSugar
3.6gFiber
679mgSodium
0mgChol
0.9gSat Fat
320mgPotassium
40mgCalcium
1.1mgIron
0mcgVitamin B12
135mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-carb
high-fiber
rich-umami
thirty-min-meals
vegetarian
low-calorie
Instructions
1
Prep
Wash the green peppers and pat dry, then thread them lengthwise onto 2 skewers, piercing near the stem so they lie flat.
2
Grill
Brush the skewered peppers with vegetable oil and cook on a hot grill over high heat for 6 to 8 minutes, turning every 2 minutes, until skins blister and blacken in patches.
3
Glaze
Brush the soy sauce, mirin, and sesame oil mixture over the peppers during the last minute on the grill so it caramelizes quickly.
4
Plate
Transfer the skewers to a plate, sprinkle with sesame seeds and sliced scallion, and season with salt before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 6–7 small peppers green bell pepper, whole or halved
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 1 tsp1 tsp vegetable oil, for brushing
- a pinch of salt
