Shishito Peppers Recipe

Prep

Wash and thoroughly dry the shishito peppers. Trim any long stems if desired, leaving most of the stem intact so they are easy to pick up.

Cook

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add 2 tbs neutral oil and swirl to coat. Add the peppers in a single layer (they may blister more evenly if not overcrowded). Cook, without moving, 1–2 minutes until blistered on one side, then toss or flip and continue to cook, turning occasionally, until most peppers are evenly blistered and softened, 4–6 minutes total. Remove from heat.

Immediately sprinkle 1 tsp kosher salt over the hot peppers and toss to coat. Transfer to a serving bowl or platter.

Combine

In a small bowl, whisk together 1.5 tbs yuzu juice, 1 tsp chili garlic sauce, 1 tsp minced garlic, 1/2 tsp light soy sauce, 1/2 tsp mirin, and 1 tsp neutral oil until smooth and slightly emulsified.

Finish & Garnish

Taste and adjust heat or acidity as needed (add a little more yuzu for brightness or more chili garlic for heat). Drizzle or spoon the yuzu chili garlic mixture over the blistered shishito peppers so they get a light coating. Sprinkle 1 tsp toasted sesame seeds over the top if using.

Make ponzu

In a small bowl, whisk together 2 tbs soy sauce, 1 tbs yuzu juice, 1 tsp rice vinegar, 1 tsp mirin, and 1 tsp sugar until the sugar dissolves. If using bonito flakes, stir them in and let the mixture sit 5–10 minutes to infuse, then strain out the flakes. If the ponzu tastes too strong, add up to 1 tsp water to mellow it.

Serve on the side as a dipping sauce or drizzle a small amount over the plated shishito peppers alongside or alternating with the yuzu chili garlic finish so diners can choose sweet-tangy ponzu or the spicy yuzu topping.