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Ingredients
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Shishitos & Edamame
Finishing & Garnish
Method
Shishitos & Edamame
- 1
Prepare ingredients
Rinse shishito peppers and pat dry thoroughly. If any peppers have stems very long, trim to about 1/8 inch. If using frozen edamame, thaw under running cold water and drain well. Pat edamame dry in a towel to remove excess moisture.
- 2
- 3
Char peppers and edamame
Add the olive oil and swirl to coat the pan. Add the shishito peppers in a single layer (they can overlap slightly) and the edamame. Let them cook undisturbed for 1–2 minutes to develop char, then toss or shake the pan and continue cooking, tossing every 30–45 seconds, until most shishitos have blistered and blackened spots and the edamame are heated through and lightly browned, about 4–6 minutes total.
- 4
Season while hot
Remove the pan from heat. Immediately sprinkle the coarse sea salt over the peppers and edamame, then add the soy sauce and toasted sesame oil; toss gently to distribute. Grind the black pepper over the mixture and toss once more.
Finishing & Garnish
- 5
Plate and garnish
Transfer the charred shishitos and edamame to a serving bowl or platter. Sprinkle the toasted sesame seeds evenly over the top. Scatter the bonito flakes across the hot peppers — the residual heat will make them flutter for an attractive presentation.
- 6
Add lime and serve
Using a microplane or fine grater, zest the lime lightly over the dish for a bright aroma, then cut the lime into wedges and serve alongside for squeezing. Serve immediately while hot so the bonito flakes remain animated and the peppers are at peak texture.