Restaurants›Somo Kitchen & Sushi›Blistered Shishito Peppers Recipe

Blistered Shishito Peppers Recipe

Name: Somo Kitchen & Sushis Blistered Shishito Peppers Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 pcs shishito peppers; 1.5 tbs extra-virgin olive oil; 1 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.5 tbs fresh lemon juice; 1 tsp toasted sesame seeds; 0.25 tsp coarse flaky salt (for finishing); 1 tsp soy sauce (optional for dipping); 0.5 tsp sriracha or chili paste (optional)

Inspired by Somo Kitchen & Sushi

Time20m

Serves2

Make Blistered Shishito Peppers Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Peppers & Seasoning

12 pcs shishito peppers1 1/2 tbs extra-virgin olive oil1 tsp sea salt1/4 tsp freshly ground black pepper

Finishes & Optional Garnishes

1/2 tbs fresh lemon juice1 tsp toasted sesame seeds1/4 tsp coarse flaky salt (for finishing)1 tsp soy sauce (optional for dipping)1/2 tsp sriracha or chili paste (optional)

Method

Prep

Wash and Dry

Rinse the shishito peppers under cool running water. Pat them thoroughly dry with a clean kitchen towel or paper towels. Removing surface moisture is important so they blister instead of steaming.

Inspect and Trim

Check each pepper for blemishes and remove any stems that are excessively long. Do not cut or slit the peppers; leave them whole so they blister and retain juices.

Cooking

Heat Pan

Place a large heavy-bottomed skillet (cast iron preferred) over medium-high heat and let it get very hot for 2–3 minutes. The pan should be smoking lightly when hot enough.

Add Oil

Add the extra-virgin olive oil and swirl to coat the bottom of the pan. Heat the oil for about 10–15 seconds until shimmering but not smoking heavily.

Cook Peppers

Add the shishito peppers in a single layer (they can overlap slightly). Use tongs to move them occasionally so different sides contact the pan. Cook for 6–8 minutes, turning peppers every 1–2 minutes, until most of them have blistered and charred spots on several sides. Reduce heat slightly if oil starts to smoke aggressively.

Season in Pan

Sprinkle the sea salt and freshly ground black pepper over the peppers in the pan during the last 30–45 seconds of cooking. Toss or shake the pan so seasoning distributes evenly.

Finish and Dress

Turn off the heat. Drizzle the lemon juice over the blistered peppers and toss once to coat.

Plating & Optional Additions

Transfer the peppers to a serving plate. Sprinkle the toasted sesame seeds and a pinch of coarse flaky salt on top. Serve immediately while hot.

If using optional condiments, combine the soy sauce and sriracha in a small bowl for a spicy-salty dip, or serve them on the side. Note: approximately 1 tsp soy and 1/2 tsp sriracha will make a small dipping portion.

Serve as an appetizer or snack. Warn guests that occasionally one pepper may be mildly spicy — tradition holds roughly 1 in 10 can have more heat.