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Ingredients
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Peppers
Sauce & seasoning
Garnish
Method
Prep
- 1
Wash and dry
Rinse the shishito peppers under cold water. Pat them completely dry with paper towels — excess moisture prevents proper blistering.
- 2
Trim stems (optional)
If desired, trim a small portion of the stem of each pepper so they sit flat. Leave most of the stem intact for handling.
Cook
- 3
- 4
Add oil
Add the neutral oil (1 tbs) to the hot pan and swirl to coat. Heat until shimmering but not smoking.
- 5
Blister peppers
Add the shishito peppers in a single layer (they may overlap slightly). Let them sit undisturbed for 30–45 seconds to blister on one side, then toss or shake the pan to move them. Continue cooking, tossing occasionally, until most peppers have blistered and developed charred spots — about 4–6 minutes total.
- 6
Season and finish
Lower heat to medium. Sprinkle the kosher salt (1 tsp) and black pepper (1/4 tsp) over the peppers and toss to combine. Drizzle the soy sauce (1/2 tbs) and rice vinegar (1/2 tsp) over the peppers and quickly toss so the liquid reduces and coats them, about 15–20 seconds. Remove the pan from heat and immediately drizzle the sesame oil (1 tsp) over the peppers and toss once to distribute the aroma.
Serve
- 7
Transfer the hot peppers to a serving bowl or platter.
- 8
Sprinkle the bonito flakes (1/4 cup) evenly over the peppers so they 'dance' from the heat. Scatter the toasted sesame seeds (1/2 tsp) and thinly sliced scallion (1 tbsp) on top as garnish.
- 9
Serve immediately while hot and slightly smoky. Provide toothpicks or small forks for picking up peppers by the stem.