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
Scale
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.
