Grilled Shishito Peppers Recipe

Rinse and dry

Rinse the shishito peppers under cold water and pat very dry with paper towels. Dry peppers sear better and prevent steaming.

Trim stems (optional)

If you prefer, trim just the very tip of each stem so peppers sit flat; leave most of the stem intact for handling.

In a small bowl or measuring cup, combine soy sauce, mirin, sugar (or honey), minced garlic, rice vinegar, and 1 tablespoon water. Stir until the sugar is dissolved. Taste and adjust balance: a touch more sugar if too salty, or 1/2 tsp more rice vinegar if you want brighter acidity.

Optionally, transfer the mixture to a small saucepan and simmer gently over low heat for 2–3 minutes to meld flavors and slightly thicken. Remove from heat and set aside. Keep warm.

Heat a large cast-iron skillet or heavy grill pan over medium-high heat until very hot (2–4 minutes). Add the neutral oil and swirl to coat the pan.

Add the shishito peppers in a single layer (it’s okay if they overlap slightly). Let them sear without moving for 1–2 minutes to develop char. Toss or turn peppers with tongs and continue to cook, turning occasionally, until blistered and charred in spots on most sides, about 5–7 minutes total.

Lower heat to medium. Add the unsalted butter to the pan and allow it to melt and foam slightly, spooning the butter over the peppers for 30–45 seconds to glaze them.

Pour the prepared garlic-soy glaze over the peppers in the pan and toss gently with tongs to coat evenly. Cook together for 30–60 seconds more just to warm the sauce and allow it to cling to the peppers; do not overcook or let the sauce burn.

Transfer the glazed shishito peppers to a serving plate. Sprinkle toasted sesame seeds, kosher salt, and freshly ground black pepper evenly over the top.

Serve immediately while hot, with toothpicks or a small bowl for dipping if desired. Note: roughly 1 in 10 shishitos can be mildly spicy—advise diners accordingly.