If you love snacks that deliver a punch of flavor with minimal fuss, the Blistered Shishito Peppers with Sea Salt, Soy Sauce, and Togarashi Recipe is your new go-to. These little peppers are charred to perfection, bursting with a slightly smoky flavor and a gentle heat that keeps you reaching for more. The combination of flaky sea salt, umami-rich soy sauce, and aromatic togarashi seasoning creates a mouthwatering snack or appetizer that’s as vibrant in taste as it is beautiful on the plate.
Ingredients You’ll Need
This recipe calls for just a handful of simple ingredients, each carefully chosen to enhance the peppers’ natural charm. The beauty lies in the perfect balance between the fresh, green shishitos and the bold accents from the seasoning.
- 6 ounces shishito peppers: Fresh and tender, these peppers give you that signature mild heat with the occasional surprise spicy one.
- 1 tablespoon olive oil: Adds a silky touch that helps blister the peppers beautifully without overpowering their flavor.
- 1 teaspoon flaky sea salt: Brings a satisfying crunch and subtle saltiness to finish off the dish perfectly.
- 1/2 teaspoon soy sauce: Injects a rich umami boost that deepens the overall flavor profile in a gorgeous way.
- 1/2 teaspoon shichimi togarashi seasoning: A fragrant Japanese spice blend that adds warmth, citrus hints, and a touch of heat.
How to Make Blistered Shishito Peppers with Sea Salt, Soy Sauce, and Togarashi Recipe
Step 1: Prep Your Peppers
Start by rinsing your shishito peppers under cold water to wash away any dirt or residue. Pat them dry thoroughly with a towel—this step is key for getting that perfect blister when they hit the hot skillet.
Step 2: Heat Up Your Skillet
Get your cast-iron skillet or grill screaming hot over high heat. A good sizzle is crucial here because it’s what will create those signature charred spots full of smoky flavor.
Step 3: Toss and Spread
Coat the peppers evenly with olive oil to help them blister nicely without sticking or burning. Then, spread them out in a single layer in your hot skillet. Crowding them will steam the peppers instead of blistering them, so give them some space.
Step 4: Cook Until Blistered
Let the peppers cook untouched for 3 to 4 minutes on each side. You want to see beautiful dark spots appear, indicating that perfect charred flavor. Flip them carefully to blister evenly without breaking their tender skins.
Step 5: Season and Toss
Once blistered, remove the peppers from heat and immediately toss them with flaky sea salt, soy sauce, and shichimi togarashi. The heat from the peppers will gently melt the seasonings in, infusing every bite with layers of bold, savory goodness.
How to Serve Blistered Shishito Peppers with Sea Salt, Soy Sauce, and Togarashi Recipe
Garnishes
Sprinkle a few extra flakes of sea salt or a light dusting of togarashi on top before serving for an eye-catching touch. You could also add some toasted sesame seeds or thinly sliced scallions to brighten things up.
Side Dishes
This dish shines as a fabulous appetizer, but it also pairs wonderfully with steamed jasmine rice, grilled seafood, or even alongside a soy-glazed chicken. The smoky blistered peppers bring perfect contrast to milder sides or rich mains.
Creative Ways to Present
Serve your blistered shishitos on a rustic wooden board paired with small dipping bowls of extra soy sauce or creamy aioli for a stylish and interactive snack. Adding edible flowers or fresh herbs on the side can also elevate the presentation for a dinner party or casual get-together.
Make Ahead and Storage
Storing Leftovers
Leftover blistered shishito peppers can be stored in an airtight container in the refrigerator for up to two days. Keep the seasonings separate until just before serving for the best texture and vivid flavor.
Freezing
Freezing is not recommended as it can make the peppers mushy upon thawing and lose that crisp charred texture that is so delightful in this dish.
Reheating
Reheat your peppers gently in a hot skillet for a minute or two to bring back their blistered charm. Avoid microwaving to prevent them from becoming soggy and losing their texture.
FAQs
Are shishito peppers spicy?
Shishito peppers are generally mild, but every now and then you might encounter a spicy one. That surprise kick is part of the fun when enjoying this dish.
Can I use other types of peppers?
You can substitute with padrón peppers, which are similar, but the flavor and heat level will vary slightly from authentic shishito peppers.
Is soy sauce necessary?
Yes, soy sauce adds a rich umami flavor that complements the charred peppers beautifully, but you can adjust the amount to taste or use tamari for a gluten-free option.
What if I don’t have togarashi?
If you don’t have shichimi togarashi, you can substitute with a mix of chili flakes, sesame seeds, and a pinch of citrus zest to mimic the flavor profile.
Can I make this dish vegan?
Absolutely! This recipe is naturally vegan since it relies on plant-based ingredients and seasonings, making it a great snack for all diets.
Final Thoughts
I can’t recommend the Blistered Shishito Peppers with Sea Salt, Soy Sauce, and Togarashi Recipe enough for those moments when you want something simple yet bursting with flavor. It’s quick to make, requires just a few ingredients, and delivers an addictive, savory snack that always impresses. Give it a try and watch how these vibrant peppers bring exciting new life to your appetizer repertoire.
Print
Blistered Shishito Peppers with Sea Salt, Soy Sauce, and Togarashi Recipe
- Prep Time: 3 minutes
- Cook Time: 8 minutes
- Total Time: 11 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Description
A simple and flavorful recipe for blistered shishito peppers, quickly pan-seared to achieve tender, charred skins and seasoned with sea salt, soy sauce, and shichimi togarashi for a hint of spice.
Ingredients
Peppers
- 6 ounces shishito peppers
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
- 1/2 teaspoon soy sauce
- 1/2 teaspoon shichimi togarashi seasoning
Instructions
- Prepare the Peppers: Rinse the shishito peppers under cool water and then pat them dry thoroughly using a clean kitchen towel or paper towels. If needed, lay them out on a paper towel to remove any remaining moisture to ensure they blister properly.
- Heat the Skillet: Place a cast-iron skillet on the stove or grill and heat it over high heat until very hot, which helps achieve a good sear and blister on the peppers.
- Toss with Oil: In a bowl, toss the dry shishito peppers with the olive oil, evenly coating them to promote blistering and prevent sticking during cooking.
- Cook the Peppers: Spread the peppers out evenly in a single layer in the hot cast-iron skillet. Allow them to cook without stirring for 3 to 4 minutes to develop a charred, blistered skin, then flip and cook for another 3 to 4 minutes until blistered and tender on both sides.
- Season and Serve: Remove the skillet from heat and immediately toss the blistered peppers with flaky sea salt, soy sauce, and shichimi togarashi seasoning to infuse them with a savory and mildly spicy flavor. Serve warm.
Notes
- Use a cast-iron skillet or grill pan for best blistering results due to their ability to retain high heat.
- Blister the peppers in batches if your skillet is not large enough to avoid overcrowding and ensure even cooking.
- Shichimi togarashi can be adjusted in quantity or substituted with chili flakes for a different heat profile.
- Shishito peppers are generally mild, but occasionally one can be spicy—eat accordingly.
