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
Scale
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.
