Charred Shishito Peppers Recipe

Prep garlic

Peel the garlic clove and finely grate it on a microplane or mince it very finely. If you prefer a milder garlic flavor, smash the clove, discard the center sprout (if present), and mince.

In a small bowl, combine the mayonnaise and Greek yogurt until smooth.

Add the grated/minced garlic, lemon juice, soy sauce, mirin, sesame oil, salt, and pepper. Whisk until fully incorporated. Taste and adjust acidity or salt: add up to 1/2 tsp more lemon juice or 1/4 tsp more salt if desired.

If the dip is too thick, thin with up to 1 tsp water, mixing until the dip reaches a creamy, dippable consistency. Cover and chill while you cook the peppers to let flavors meld (10–15 minutes).

Wash and thoroughly dry the shishito peppers. Trim the stems only if long or ragged; leave stems intact for easy handling.

Preheat a large cast-iron skillet or heavy-bottomed sauté pan over medium-high heat for 2–3 minutes until very hot. Alternatively, prepare a gas grill over high heat or a broiler.

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. The oil should shimmer but not smoke heavily.

Add the shishito peppers in a single layer (they may overlap slightly). Let them cook undisturbed for about 1–2 minutes to develop char marks, then shake the pan or use tongs to turn peppers so other sides contact the pan. Continue to cook, turning every 1–2 minutes, until most peppers are blistered and blistered/blackened in spots — about 6–8 minutes total. For a grill or broiler, place peppers over direct heat and turn frequently until blistered, about the same time.

Towards the last minute of cooking, sprinkle the salt and black pepper evenly over the peppers and toss to distribute so seasoning sticks to the hot oil and skins.

Transfer the charred peppers to a serving plate. Immediately scatter the bonito flakes over the hot peppers; the heat will make the flakes lightly move and release aroma. Optionally sprinkle the toasted sesame seeds on top.

Serve the peppers hot with the chilled creamy garlic dip on the side for dipping. Provide toothpicks or small forks so diners can pick peppers by the stem.