Shishito Peppers Recipe

Prep peppers

Rinse and thoroughly dry the shishito peppers. Pat with paper towels to remove all surface moisture; wet peppers will steam instead of blistering.

Heat pan

Place a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Let it get very hot for 2–3 minutes until it begins to shimmer.

Blister peppers

Add the neutral oil to the hot pan and swirl to coat. Add the shishito peppers in a single layer (they may overlap slightly). Let sit without stirring for 30–45 seconds so bottoms char, then shake the pan or use tongs to toss. Continue cooking, turning occasionally, until most peppers show blistered black or dark brown spots and softened but still bright green — about 5–7 minutes total.

Season and glaze

Lower heat to medium. Sprinkle sea salt over the peppers, then spoon the reserved Sweet Pepper Miso Glaze over the peppers (see glaze section) and toss quickly to coat, cooking 30–60 seconds more so the glaze warms, glazes the skins, and becomes slightly glossy but not burnt. If glaze is too thick, add 1 teaspoon water to loosen before adding.

Finish and serve

Transfer the blistered, glazed shishitos to a serving plate. Top with chili threads arranged decoratively. Serve immediately while hot so skins are crisp and glaze is tacky.

Combine ingredients: In a small bowl, whisk together white miso paste, mirin, light soy sauce, honey, rice vinegar, sesame oil, grated ginger, and grated garlic until smooth and homogeneous.

Adjust consistency and taste: If the glaze is too thick to easily coat peppers, whisk in up to 1 teaspoon water to loosen. Taste and adjust balance — add up to 1/2 teaspoon more honey if you want sweeter, or 1/4 teaspoon more rice vinegar for brighter acidity.

Warm briefly (optional): For a silkier glaze, warm the mixture for 20–30 seconds in a small saucepan over low heat while whisking, then remove from heat. Allow to cool slightly before using on the peppers.