Shishito Pepper Recipe
Shishito peppers, native to East Asia, get their name from the Japanese word "shishi," meaning "lion," due to their wrinkly, lion-like shape. Traditionally used in Japanese cooking, they’re often prepared by blistering in a hot pan or grilling.
Equipment
- Large skillet or cast iron pan
- Tongs
- Mixing bowl
Ingredients
- 1 pound (450g) of fresh shishito peppers
- 1 tablespoon olive oil
- Flaky sea salt, to taste
- Optional: Lemon wedges, garlic powder, soy sauce, or sesame seeds for garnish
Instructions
- Prepare the PeppersRinse the shishito peppers thoroughly under cold water to remove any dirt.Pat them dry with a clean kitchen towel. Dry peppers blister better in the pan.
- Heat the SkilletPlace a large skillet or cast-iron pan over medium-high heat. Allow it to heat for about 2 minutes to ensure it’s hot enough to blister the peppers.
- Toss the PeppersIn a mixing bowl, toss the peppers with 1 tablespoon of olive oil, ensuring they are evenly coated. This helps them blister and char beautifully.
- Cook the PeppersAdd the peppers to the hot skillet in a single layer. Avoid overcrowding the pan, as this can prevent proper charring.
- Let the peppers cook for about 1-2 minutes without stirring to allow one side to blister. Use tongs to flip them occasionally until most sides are charred (5-7 minutes total).
- Season and ServeRemove the peppers from the pan and transfer them to a serving plate.Sprinkle with flaky sea salt and your choice of optional garnishes, such as a squeeze of fresh lemon juice, a dash of garlic powder, or sesame seeds.Serve immediately and enjoy while hot!