How to Prepare
With the smaller shishito, you can cook them whole, which is what I usually do because I'm lazy. Even the stems of shishito can be eaten so simply cut up the shishito however you want.
Easy Shishito Recipe
The snow-filled winds are encroaching on Shiga so pots of hot, tasty goodness are where it's at!
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, peeled
- 1 package of shishito, chopped or 1 large bell pepper, seeded and chopped
- 2 celery stocked, diced
- 3 tablespoons parsley, minced
- 1 small package sausage, cut into bite-sized slices. (For people in Japan, I recommend going to Amica or the Brazilian market to buy sausage. Otherwise, the "chorizo" at the regular supermarket will do the trick)
- 1 chicken breast, skin removed and chopped
- 1 large bay leaf
- 1 tsp cayenne pepper
- 1 can diced tomatoes
- 1 can beans, drained
- 1 can tomato sauce
- 3/4 cup brown rice, uncooked
- 1 package medium sized shrimp, peeled
- 2 cups chicken broth
1. Add oil to a large saucepan.
2. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent.
3. Add parsley, sausage, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes.
4. Add tomatoes (with juice), tomato sauce, and 2 cups chicken broth. Gently simmer, uncovered, stirring occasionally, about 5 minutes.
5. Pour rice and beans into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
6. Stir in shrimp and cook 5 minutes more.
7. Remove bay leaf. Season to taste with cayenne pepper and salt.