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Ingredients
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Peppers & Seasoning
Yuzu-Sesame Sauce
Finishing
Method
Peppers & Seasoning
Prepare peppers
Rinse and dry the shishito peppers thoroughly. Pat them dry so they blister easily. Trim any long stems if desired, leaving most of the stem intact to hold while eating.
Cook peppers
Heat a large skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add the neutral oil and swirl to coat. Add the shishito peppers in a single layer (they may overlap slightly) and let them cook, turning occasionally with tongs so all sides blister and char in spots. This takes about 6–8 minutes. Cook until the peppers are evenly blistered and tender but still bright green.
Transfer the blistered peppers to a serving bowl or plate and immediately sprinkle with flaky sea salt and the toasted black sesame seeds so they stick to the hot skins.
Yuzu-Sesame Sauce
Make sauce
While the peppers are cooking (or in a small bowl right after), whisk together yuzu juice, light soy sauce, toasted sesame oil, mirin, grated garlic and ginger, and the optional chili. Taste and adjust: add a little more yuzu for brightness or a touch more mirin/honey for sweetness.
Optionally, warm the sauce briefly in the microwave (10–15 seconds) or whisk in 1/2 tsp warm water to help meld flavors, but do not cook it on high heat—this is a finishing sauce.
Drizzle 1 to 1 1/2 tablespoons of the yuzu-sesame sauce evenly over the blistered peppers just before serving. Reserve any extra sauce for dipping at the table.
Finishing
Sprinkle the yuzu zest and sliced scallion over the dressed peppers for fragrance and color. Serve immediately while the peppers are hot and slightly smoky. Provide the remaining sauce on the side for dipping.