Shishito Peppers Recipe

Prepare peppers

Rinse the shishito peppers and pat dry thoroughly with a clean kitchen towel or paper towels. Trim any long stems if desired, but leave stems mostly intact so peppers can be held while eating.

Heat pan

Place a large cast-iron skillet or heavy-bottomed frying pan over high heat and let it get very hot for 2–3 minutes. The pan should be smoking slightly when ready.

Cook peppers

Add 2 tablespoons of extra-virgin olive oil to the hot pan and swirl to coat. Immediately add the shishito peppers in a single layer (it’s okay if they overlap a little). Let them cook undisturbed for 1–2 minutes until blistered and charred on one side, then toss or flip them with tongs and continue cooking, turning occasionally, until most peppers are blistered and slightly softened, about 6–8 minutes total.

Season and finish

Remove the pan from heat. Transfer peppers to a serving plate and immediately sprinkle with 1 teaspoon coarse sea salt (or to taste) and 1 teaspoon freshly ground black pepper. Squeeze lemon wedges over the hot peppers to brighten flavors and serve right away while warm.

While the pan is heating or peppers cook, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon mirin or honey in a small bowl until combined. Stir in 1 tablespoon thinly sliced scallion and 1 teaspoon toasted sesame seeds. Taste and adjust: add more vinegar for acidity, honey for sweetness, or soy for saltiness.

Serve the dipping sauce alongside the blistered shishito peppers. The sauce keeps for a day refrigerated; bring to room temperature before serving.