Shishitos Recipe

Prepare and blister

Rinse and thoroughly dry the shishito peppers. Trim any loose stem bits but leave stems intact for handling. Heat a large cast-iron skillet or heavy sauté pan over high heat until smoking hot (about 3–4 minutes). Add the vegetable oil and swirl to coat. Add the shishitos in a single layer (they can overlap slightly) and let them cook, undisturbed, for 1–2 minutes until blistered. Toss or shake the pan frequently and continue to blister all sides, about 5–7 minutes total, until most peppers have blackened blisters. Remove from heat.

While still hot, transfer peppers to a bowl or platter and immediately sprinkle with kosher salt to taste (start with 1 tsp). Toss gently to coat.

Toast and grind

Place a small dry skillet over medium heat. Add the white and black sesame seeds and toast, shaking the pan, until fragrant and lightly golden, about 2–3 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly. Combine toasted sesame seeds, fine sea salt, and optional crumbled toasted nori in a mortar and pestle or small spice grinder and pulse briefly to crush to a flaky crumb — you want coarse texture, not powder.

Set sesame salt aside in a small bowl for finishing the peppers.

Make the cream

In a small bowl, whisk together sour cream, prepared horseradish, mayonnaise, lemon juice, 1/4 tsp sea salt and freshly ground black pepper until smooth and homogenous. Taste and adjust: add more horseradish for heat, or a pinch more salt or a drop more lemon if needed. Refrigerate until ready to serve; the flavor melds if made 15–30 minutes ahead.

Transfer blistered shishitos to a serving plate. Drizzle optional 1/2 tsp sesame oil over the peppers for an additional nutty aroma if using. Sprinkle the prepared sesame salt evenly over the peppers (use 1/2–1 tsp depending on taste). Scatter 1 tsp togarashi over the peppers for heat and citrusy notes; if you prefer milder, start with 1/2 tsp.

Serve immediately with a small bowl of horseradish cream on the side and a lemon wedge. To eat: squeeze a touch of lemon on a pepper and dip in horseradish cream, or enjoy plain. Reheat leftover peppers briefly in a hot skillet to restore blistered texture.