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Ingredients
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Peppers & finishing
Yuzu Chili Garlic (spicy dipping oil)
Amazu Ponzu (sweet-sour ponzu dipping sauce)
Method
Peppers & finishing
- 1
Prepare peppers
Rinse and thoroughly dry the shishito peppers. Pat them dry with a towel so they blister instead of steaming when grilled.
- 2
Toss with oil
In a bowl, toss the dried shishito peppers with 1 tablespoon neutral oil until evenly coated.
- 3
Grill or blister
Heat a cast-iron skillet or grill over high heat until smoking hot, or preheat a grill to medium-high. Add the peppers in a single layer (work in batches if necessary). Cook, turning occasionally, until the skins are blistered and charred in spots, about 6–8 minutes total. Use tongs to keep them moving so they blister evenly.
- 4
Season and serve
Transfer blistered peppers to a serving bowl. Immediately sprinkle with 1 teaspoon fine sea salt and toss gently. Serve hot with lemon wedges on the side if using, alongside the two dipping sauces.
Yuzu Chili Garlic (spicy dipping oil)
- 5
Infuse oil
Warm 2 tablespoons neutral oil in a small saucepan over low heat until just warm (do not let it smoke). Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned to remove raw harshness.
- 6
Combine flavors
Remove the pan from heat. Stir in 1 tablespoon yuzu juice, 1 teaspoon light soy sauce, 1 teaspoon toasted chili flakes or fresh chopped chili, 1 teaspoon mirin (if using), and 1/2 teaspoon toasted sesame oil. Taste and adjust: add a pinch more chili for heat or an extra 1/2 teaspoon yuzu for brightness.
- 7
Cool and rest
Let the mixture cool to room temperature for 10 minutes so the flavors meld. Transfer to a small serving dish.
Amazu Ponzu (sweet-sour ponzu dipping sauce)
- 8
Sweeten and finish ponzu
In a small bowl whisk together 3 tablespoons ponzu, 1 teaspoon rice vinegar, and 1 teaspoon sugar or honey until the sugar dissolves. Stir in 1/2 teaspoon finely grated yuzu or lemon zest, 1 tablespoon thinly sliced scallion, and 1/2 teaspoon very finely grated ginger if using.
- 9
Adjust seasoning
Taste and adjust balance: add a few drops of water if too salty, another 1/2 teaspoon sweetener if you want a sweeter amazu profile, or a squeeze of lemon/yuzu for more acidity. Transfer to a small serving bowl.