📝 About This Recipe
These Sansho Peas are a vibrant celebration of spring, combining the natural sweetness of fresh garden peas with the electrifying, citrusy tingle of Japanese Sansho pepper. This dish elevates a simple legume into a sophisticated side or snack that bridges the gap between earthy comfort and modern Japanese flair. It is a perfect showcase of 'umami' meeting 'mura-mura' (the tingling sensation), making it an addictive plant-based protein staple for any table.
🥗 Ingredients
The Peas
- 3 cups Fresh English peas (shelled)
- 1 teaspoon Sea salt (for blanching water)
The Aromatics
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Fresh ginger (finely grated)
- 2 cloves Garlic (minced)
The Seasoning Sauce
- 1.5 tablespoons Shoyu (Japanese soy sauce)
- 1 tablespoon Mirin
- 1 tablespoon Sake (cooking sake)
- 1/2 teaspoon Sansho pepper powder (adjust to taste for tingling intensity)
- 1/2 teaspoon Organic cane sugar
Garnish
- 1 teaspoon Toasted white sesame seeds
- 2 pieces Scallions (thinly sliced on the bias)
- 1/2 teaspoon Lemon zest (optional for extra brightness)
👨🍳 Instructions
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1
Prepare a medium-sized bowl with ice and cold water to create an ice bath; this will stop the peas from overcooking later.
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2
Bring a large pot of water to a rolling boil and add the teaspoon of sea salt.
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3
Add the shelled English peas to the boiling water and blanch for exactly 2-3 minutes until they are bright green and tender but still have a slight snap.
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4
Using a slotted spoon, immediately transfer the peas from the boiling water into the ice bath.
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5
Once the peas are completely cooled, drain them thoroughly in a colander and pat them dry with a clean kitchen towel to ensure the sauce sticks.
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6
In a small mixing bowl, whisk together the shoyu, mirin, sake, sugar, and half of the Sansho pepper powder until the sugar is dissolved.
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7
Place a large wok or non-stick skillet over medium heat and add the toasted sesame oil.
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8
Add the grated ginger and minced garlic to the oil, sautéing for about 30-45 seconds until fragrant, being careful not to let them brown.
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9
Increase the heat to medium-high and add the blanched peas to the pan.
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10
Toss the peas vigorously for 1 minute to coat every pea in the ginger and garlic-infused oil.
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11
Pour the seasoning sauce mixture over the peas, stirring constantly as the liquid begins to bubble and reduce.
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12
Continue cooking for 1-2 minutes until the sauce has reduced to a thick, glossy glaze that coats the peas entirely.
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13
Remove the pan from the heat immediately to prevent the peas from wrinkling or losing their vibrant color.
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14
Sprinkle the remaining Sansho pepper powder over the peas and give them one final toss to distribute the flavor.
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15
Transfer to a serving dish and garnish with toasted sesame seeds, sliced scallions, and optional lemon zest for a professional finish.
💡 Chef's Tips
Always use high-quality Sansho pepper; it should have a strong citrus aroma and provide a noticeable tingle on the tongue. If fresh peas are unavailable, frozen 'petite pois' work excellently; simply thaw and dry them thoroughly, skipping the initial blanching step. Be careful not to overcook the peas in the pan; they only need enough time to be glazed and heated through to maintain their plump texture. If you prefer a spicier kick, you can add a pinch of Shichimi Togarashi (Japanese seven-spice) alongside the Sansho pepper. Make sure the ginger is grated finely using a microplane to ensure it melts into the sauce rather than leaving fibrous chunks.
🍽️ Serving Suggestions
Serve as a bright, zesty side dish alongside steamed jasmine rice and grilled miso-glazed tofu. Pair with a chilled glass of dry Junmai Ginjo sake to complement the floral and citrus notes of the Sansho. Add these peas to a cold soba noodle salad for an extra boost of plant-based protein and texture. Serve in small bowls as an 'otsumami' (Japanese beer snack) during a summer gathering. They make a fantastic addition to a bento box as they taste just as delicious at room temperature.