Braised Anchovies with Shishito Peppers recipe - ingredients, nutrition and when to eat it
This side dish features dried anchovies and shishito peppers gently braised in a soy-based sauce.
This side dish features dried anchovies and shishito peppers gently braised in a soy-based sauce. The anchovies' nutty flavor, the peppers' mild heat, and the savory seasoning make it a tasty companion to rice.
Side dishes · 15 minutes to cook
Nutrition (per 152g serving): 224.7 kcal · protein 20.8g · carbohydrate 17.9g · fat 7.6g · sodium 1637.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Toast the anchovies in a dry pan first to reduce their fishy aroma and bring out their nutty flavor.
Tips: Pierce the shishito peppers with a fork so they absorb the seasoning even during a short braise.
Tips: Anchovies are already salty, so add the soy sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Medium dried anchovies — 30 g
- Shishito peppers — 8 pc
- Soy sauce — 1 Tbsp
- Oligosaccharide syrup — 1 Tbsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 1 tsp