If you are looking for a simple yet irresistibly flavorful snack or appetizer, this Blistered Shishito Peppers with Soy and Togarashi Recipe is an absolute winner. These little green peppers, blistered to perfection, deliver a delightful punch of smoky char combined with the bold umami of soy and the spicy, citrusy zing of togarashi seasoning. The balance of textures and tastes makes this dish an addictive treat that’s ready in minutes and perfect for sharing with friends or enjoying on your own.
Ingredients You’ll Need
Getting this dish right is all about using a few simple ingredients that each play a crucial role—bringing color, texture, and layers of flavor that highlight the charm of shishito peppers.
- Shishito peppers (6 ounces): The star of the show, these mild peppers blister beautifully and offer a subtle, smoky sweetness.
- Olive oil (1 tablespoon): Helps the peppers blister evenly and adds a smooth richness without overpowering the natural flavors.
- Flaky sea salt (1 teaspoon): Sprinkled at the end to give a crunchy burst of saltiness that enhances all the ingredients.
- Soy sauce (1/2 teaspoon): Adds a deep, savory umami kick that brings out the earthiness of the peppers.
- Shichimi togarashi seasoning (1/2 teaspoon): A Japanese seven-spice blend that gives a lively heat and complexity with hints of citrus and sesame.
How to Make Blistered Shishito Peppers with Soy and Togarashi Recipe
Step 1: Prepare the Peppers
Start by rinsing the shishito peppers under cold water to remove any dirt or residue. Then, give them a good pat dry—this step is key because wet peppers will steam instead of blister. If needed, lay them on paper towels to soak up excess moisture so they char perfectly in the pan.
Step 2: Heat Your Pan
Place a cast-iron skillet or heavy-bottomed pan over high heat, letting it get really hot. The intense heat is essential for achieving those signature blistered spots that give the peppers their irresistible texture and flavor.
Step 3: Toss and Spread
Drizzle the olive oil over the peppers and toss until they’re evenly coated. Then, spread them out in a single layer in the hot skillet—crowding will cause them to steam rather than blister, so give them space to sizzle and develop those beautiful char marks.
Step 4: Blister to Perfection
Let the peppers cook undisturbed for about 3 to 4 minutes. Flip them over carefully using tongs and cook for another 3 to 4 minutes on the other side until you see blistered, slightly blackened patches all over. The outside will be wrinkled and smoky while the inside remains tender.
Step 5: Season and Serve
Remove the skillet from the heat and immediately toss the peppers with flaky sea salt, a splash of soy sauce, and a sprinkle of shichimi togarashi. This final step elevates the dish with crispy crunchiness, savory depth, and a touch of smoky heat that lingers delightfully on the palate.
How to Serve Blistered Shishito Peppers with Soy and Togarashi Recipe
Garnishes
To elevate your presentation, consider adding a few finishing touches like a squeeze of fresh lemon juice for brightness or a scattering of toasted sesame seeds for extra crunch. Fresh cilantro or thinly sliced scallions also add fresh, herbal notes that pair beautifully with the peppers’ smoky character.
Side Dishes
This dish works wonderfully as a snack or appetizer alongside cold beer or sake. It also complements grilled seafood, rice bowls, or noodle dishes, adding a spicy, umami-packed pop of flavor that can balance richer mains.
Creative Ways to Present
Think outside the skillet by serving these peppers on a rustic wooden board with dipping sauces like creamy garlic aioli or a tangy ponzu sauce. You can even skewer the peppers for easy finger food at your next gathering or toss them into a vibrant salad for a warm, smoky twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place the peppers in an airtight container and refrigerate. They will keep well for up to 2 days but are best enjoyed fresh to maintain their crisp blistered texture.
Freezing
Freezing is not recommended for this dish because frozen peppers tend to lose their blistered texture and become mushy upon thawing, which detracts from the experience.
Reheating
To revive leftovers, gently reheat them in a hot cast-iron skillet or under the broiler for a few minutes, just until warm. This will help restore some of the blistered char and crispiness without overcooking.
FAQs
What are shishito peppers?
Shishito peppers are small, mild Japanese peppers that are typically sweet with just a hint of heat, although occasionally one can surprise you with a bit more spice. They are perfect for blistering due to their thin skin and tender flesh.
Can I use another oil besides olive oil?
Yes, you can substitute olive oil with other neutral oils like grapeseed or avocado oil, which also handle high heat well and won’t overpower the peppers’ flavors.
What does shichimi togarashi taste like?
Shichimi togarashi is a complex Japanese spice blend that combines chili pepper, sesame seeds, orange peel, seaweed, and other seasonings, offering a balanced taste of heat, citrus, and umami.
How spicy is this dish?
This recipe has a mild kick thanks to the shichimi togarashi; the occasional spicy pepper adds some excitement, but it’s generally very approachable for most palates.
Can I make this recipe vegan and gluten-free?
Absolutely! Just make sure to use a gluten-free soy sauce or tamari for the soy component. The rest of the ingredients are naturally vegan and gluten-free.
Final Thoughts
This Blistered Shishito Peppers with Soy and Togarashi Recipe has quickly become one of my favorite go-to dishes when I want something fast, flavorful, and a little adventurous. The simple steps and minimal ingredients hide so much incredible taste and texture. Give it a try, whether for an afternoon snack or as part of your next dinner party—it’s sure to delight and become a staple you come back to again and again.
Print
Blistered Shishito Peppers with Soy and Togarashi Recipe
- Prep Time: 3 minutes
- Cook Time: 8 minutes
- Total Time: 11 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
Description
This recipe for blistered shishito peppers offers a quick and flavorful appetizer or snack. The peppers are pan-seared until charred and blistered, then seasoned with flaky sea salt, soy sauce, and shichimi togarashi for a perfect balance of smoky, salty, and spicy flavors.
Ingredients
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
- Prep the Peppers: Rinse the shishito peppers under cold water and then pat them dry thoroughly using paper towels. Lay them out on a paper towel-lined surface to ensure they are completely dry before cooking.
- Heat the Skillet: Place a cast-iron skillet on the stove or a grill and preheat it over high heat until very hot to enable blistering of the peppers.
- Oil the Peppers: Toss the dry shishito peppers with olive oil to coat them evenly, which will help in blistering and prevent sticking.
- Cook the Peppers: Spread the oiled peppers in a single layer in the hot cast-iron skillet. Allow them to cook undisturbed for 3 to 4 minutes on one side until blistered and charred, then flip them and cook another 3 to 4 minutes until blistered on the other side.
- Season and Serve: Remove the blistered peppers from the heat. Immediately toss them with flaky sea salt, soy sauce, and shichimi togarashi seasoning to finish. Serve warm as an appetizer or side dish.
Notes
- Make sure the peppers are dry before cooking to achieve an ideal blistered texture.
- Shichimi togarashi adds a spicy, citrusy kick, but you can adjust the amount according to your spice tolerance.
- Use a cast-iron skillet for even heat distribution and the best blistering results.
- These peppers can sometimes be mildly spicy, but occasionally one may be hotter, so enjoy with caution.
