Shishito Peppers With Ponzu And Mustard Miso-yaki † Recipe

Prepare peppers

Rinse and thoroughly dry 12 shishito peppers. Pat them dry with paper towels and remove any stems that are loose; leave stems intact for handling.

Pan-char

Heat a large heavy-bottom skillet or cast-iron pan over medium-high heat until smoking faintly (about 2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat. Add peppers in a single layer (they should sizzle). Cook, undisturbed, 1–2 minutes to char one side, then toss or shake the pan frequently for another 3–4 minutes until most peppers show blistered, dark brown to black spots and are softened but still slightly crisp. Total cook time ~5–7 minutes.

Finish in pan

Reduce heat to medium-low. Pour prepared ponzu (see Ponzu section) evenly over the blistered peppers and toss quickly to coat. Let the ponzu bubble very briefly (10–15 seconds) to warm and slightly reduce, which will help it cling to the peppers.

Top with miso-yaki

Remove pan from heat. Spoon or dot the mustard miso-yaki mixture (see Mustard Miso-Yaki section) over the peppers in small spoonfuls so each pepper has some topping. Return the pan to low heat or place briefly under a kitchen torch for 5–10 seconds if you want the miso to toast and caramelize—watch carefully to avoid burning.

Garnish and serve

Transfer peppers to a serving plate. Sprinkle 1 teaspoon toasted white sesame seeds over the peppers. Serve hot with lemon or lime wedges on the side for those who want extra bright acidity.

Combine 3 tablespoons ponzu, 1 teaspoon light soy sauce, and 1 teaspoon mirin in a small bowl and whisk until blended. Taste and adjust — ponzu provides citrus-salty backbone while soy adds depth and mirin a touch of sweetness. Set aside until ready to finish the peppers.

In a small bowl, whisk together 2 tablespoons white miso, 1 teaspoon mustard, 1 teaspoon sake, 1 teaspoon granulated sugar (or honey), and 1 teaspoon neutral oil until smooth and spreadable. Taste and adjust: add a touch more sugar if too salty, or an extra 1/4 teaspoon mustard if you want more heat. The texture should be thick but easy to spoon; thin with a few drops of water or more sake if necessary.