Blistered Shishito Peppers Recipe

Prep

Rinse the shishito peppers and pat them very dry with a clean towel or paper towels. Trim any long stems if desired, but leave most stems intact for easy handling. Dry peppers are essential to get good blistering.

Heat pan

Place a large cast-iron skillet or heavy-bottomed frying pan over medium-high to high heat and let it heat until very hot, about 3–5 minutes. The pan should be smoking slightly when hot (but not burning oil).

Cook

Add the tablespoon of neutral oil and immediately add the peppers in a single layer, using tongs to spread them out. Let them sit undisturbed for 20–30 seconds to start blistering, then toss or shake the pan to turn them. Continue cooking, tossing occasionally, until most peppers have blistered and blackened in spots and are softened, 6–8 minutes total. If your pan becomes crowded, cook in two batches so peppers sear rather than steam.

Season & Finish

Remove the pan from heat. Immediately sprinkle kosher salt evenly over the peppers and toss to coat. Transfer to a serving plate and sprinkle toasted sesame seeds if using. Serve hot with lemon wedges or a dusting of shichimi togarashi for spice, if desired.

While the pan heats or the peppers cook, whisk together the soy sauce, rice vinegar, mirin (or honey), sesame oil, sliced scallion, and toasted sesame seeds in a small bowl. Taste and adjust—add more vinegar for acidity or a little honey for sweetness. Serve alongside the blistered peppers for dipping.