Why You’ll Love Blistered Shishito Peppers Recipe
These blistered shishito peppers deliver plenty of flavor with very little preparation. Cooking the peppers in a hot cast-iron skillet creates smoky, blistered spots while keeping their centers tender and juicy.
The recipe also requires only five ingredients and takes about 12 minutes from start to finish. Most shishito peppers are mild, although occasionally you may encounter a surprisingly spicy one, which makes eating them especially fun.
The combination of flaky sea salt and soy sauce provides a savory finish, while shichimi togarashi contributes a warm, aromatic kick. They’re ideal as an appetizer, snack, or simple vegetable side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 ounces shishito peppers
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
- 1/2 teaspoon soy sauce
- 1/2 teaspoon shichimi togarashi seasoning
Directions
- Rinse the shishito peppers thoroughly under cool water. Pat them completely dry with a clean kitchen towel or paper towels. If necessary, spread them on a paper towel for a few minutes to remove any remaining moisture.
- Place a cast-iron skillet on the stovetop or grill and heat it over high heat. Allow the skillet to become very hot before adding the peppers. A properly heated skillet helps create the characteristic blistered exterior.
- Toss the dry shishito peppers with the olive oil until they are lightly and evenly coated.
- Carefully add the peppers to the hot skillet, arranging them in a single layer so they have plenty of contact with the cooking surface.
- Cook for 3 to 4 minutes on the first side without moving them too frequently. Once blistered and lightly charred, turn the peppers and cook for another 3 to 4 minutes, or until blistered on both sides and tender.
- Remove the peppers from the heat. While they are still hot, toss them with the flaky sea salt, soy sauce, and shichimi togarashi seasoning.
- Serve immediately while the peppers are warm and freshly blistered.
Servings and timing
Servings: 4
Total time: 12 minutes
For the best texture, serve the peppers immediately after cooking. The recipe can easily be doubled for a larger group, but cook the peppers in batches so they remain in a single layer and blister instead of steaming.
Variations
Lemon Shishito Peppers
Finish the cooked peppers with a squeeze of fresh lemon juice. The acidity adds brightness and balances their smoky, savory flavor.
Garlic Shishito Peppers
Add a small amount of finely minced garlic during the final minute of cooking. Stir frequently so the garlic becomes fragrant without burning.
Sesame Shishito Peppers
Drizzle the finished peppers with a little toasted sesame oil and sprinkle them with sesame seeds for extra nuttiness.
Spicier Shishito Peppers
Increase the amount of shichimi togarashi or add a pinch of crushed red pepper flakes for a stronger kick.
Simple Salted Shishito Peppers
For an even simpler version, leave out the soy sauce and shichimi togarashi and season the blistered peppers generously with flaky sea salt.
Citrus-Soy Shishito Peppers
Combine the soy sauce with a squeeze of fresh lime or lemon juice before tossing it with the hot peppers for a tangy, savory finish.
Storage/Reheating
Allow leftover blistered shishito peppers to cool completely before transferring them to an airtight container. Refrigerate them for up to 3 days.
For the best results, reheat the peppers in a hot skillet over medium-high heat for a few minutes. This helps restore some of their blistered texture. They can also be reheated in an air fryer at about 375°F for 2 to 4 minutes.
A microwave works when convenience is the priority, but the peppers will become softer and lose much of their lightly charred texture.
Freezing is not recommended because thawed shishito peppers can become very soft and watery.
FAQs
What are shishito peppers?
Shishito peppers are small, thin-skinned green peppers commonly used in Japanese cooking. They have a delicate texture and generally mild flavor, making them particularly well suited to quick, high-heat cooking.
Are shishito peppers spicy?
Most shishito peppers are mild, but an occasional pepper can be noticeably hotter than the others. The heat level naturally varies from pepper to pepper.
Do I need to remove the seeds before cooking shishito peppers?
No. Shishito peppers are traditionally cooked and served whole, including their seeds. Simply hold the pepper by its stem when eating and bite off the cooked portion.
Why aren’t my shishito peppers blistering?
The skillet may not be hot enough, or there may be too many peppers in the pan. Use high heat, thoroughly dry the peppers before cooking, and arrange them in a single layer so they make direct contact with the skillet.
Can I make blistered shishito peppers without a cast-iron skillet?
Yes. A heavy stainless-steel skillet or another pan capable of handling high heat can also work. The important part is getting the cooking surface very hot before adding the peppers.
Can I cook shishito peppers on the grill?
Yes. A hot grill is an excellent option because it gives the peppers a smoky, charred flavor. A grill basket or cast-iron skillet can make it easier to prevent smaller peppers from falling through the grates.
What is shichimi togarashi?
Shichimi togarashi is a Japanese seasoning blend traditionally made with chili pepper and several aromatic ingredients. Depending on the blend, it can include citrus peel, sesame seeds, seaweed, ginger, and other spices.
What should I serve with blistered shishito peppers?
They make an excellent appetizer or snack and pair well with rice dishes, noodles, grilled meats, seafood, sushi-inspired meals, and other savory dishes. They can also be served as part of a selection of small plates.
Can I prepare shishito peppers ahead of time?
You can rinse and thoroughly dry the peppers ahead of time, but they are best cooked immediately before serving. Freshly blistered peppers have a better texture than peppers that have been cooked and reheated.
Can I use another oil instead of olive oil?
Yes. You can substitute another cooking oil that performs well at relatively high temperatures, such as avocado oil. Use just enough oil to lightly coat the peppers rather than saturating them.
Conclusion
Blistered Shishito Peppers are an easy way to turn a handful of simple ingredients into a flavorful appetizer or side dish. High heat gives the peppers their tender texture and smoky, charred exterior, while flaky sea salt, soy sauce, and shichimi togarashi provide a savory finish.
With only a few minutes of preparation and cooking, this 12-minute recipe is especially useful when you need a quick snack or vegetable side. Serve the peppers straight from the skillet while they’re hot for the best flavor and texture.
Blistered Shishito Peppers
Quick and savory blistered shishito peppers cooked until tender and charred, then finished with flaky sea salt, soy sauce, and spicy shichimi togarashi.
- Prep Time: 4 minutes
- Cook Time: 8 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Pan Fry
- Cuisine: Japanese
- Diet: Vegan
Ingredients
- 6 ounces shishito peppers
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
- 1/2 teaspoon soy sauce
- 1/2 teaspoon shichimi togarashi seasoning
Instructions
- Rinse the shishito peppers and pat them thoroughly dry. Lay them on a paper towel to dry further if necessary.
- Heat a cast-iron skillet on the stove or grill over high heat.
- Toss the peppers with the olive oil. Once the skillet is hot, spread the peppers out in a single layer.
- Cook the peppers for 3 to 4 minutes per side, or until tender and blistered on both sides.
- Remove the peppers from the heat and toss with the flaky sea salt, soy sauce, and shichimi togarashi seasoning. Serve immediately.
Notes
- Make sure the peppers are thoroughly dry before cooking to help them blister properly.
- For the best char, avoid overcrowding the skillet and cook the peppers in batches if necessary.
- Serve warm as an appetizer, snack, or side dish.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 50 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
