Shishito Peppers With Ponzu And Mustard Miso-yaki Recipe

Prepare peppers

Wash and thoroughly dry the shishito peppers. Pat them dry with paper towels; excess moisture will prevent proper blistering.

Heat pan

Place a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until very hot, about 2–3 minutes. The pan should be smoking lightly when ready.

Cook peppers

Add the neutral oil and swirl to coat. Add the shishito peppers in a single layer (they can overlap slightly). Cook, undisturbed, for 1–2 minutes, then toss or shake the pan to turn peppers. Continue to cook and toss for 6–8 minutes total until the skins are blistered and charred in spots and peppers are tender-crisp.

Season and finish

Immediately transfer the blistered peppers to a serving plate. Sprinkle evenly with kosher salt and toasted sesame seeds. Serve with lemon wedges alongside for optional brightening.

While the peppers cook, combine ponzu sauce, mirin, grated ginger, and sliced scallion in a small bowl. Stir to combine. Taste and adjust: add up to 1/2 tsp more ponzu if you prefer stronger citrus-salty flavor. Keep at room temperature until ready to serve.

To serve, spoon or drizzle 1–2 teaspoons of the ponzu dressing over the blistered peppers (not so much that they become soggy). Reserve the rest for dipping at the table.

In a small bowl, whisk together the white miso, karashi mustard, honey, rice vinegar, and water until smooth and spreadable. Adjust consistency with a few drops more water if too thick; the glaze should be thick but pourable.

After blistering and plating the peppers, brush or dot about 1/2 teaspoon of the mustard miso-yaki glaze onto each pepper (or drizzle sparingly) and briefly run the plate under a broiler for 30–45 seconds to caramelize the glaze, watching closely so it does not burn. Alternatively, use a kitchen torch to quick-caramelize the glaze for 10–20 seconds per pepper.

If you prefer not to caramelize, simply serve the glaze on the side for dipping.