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Blistered shishito peppers in hot pan
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Blistered Shishito Peppers

Incredibly simple, yet delicious shishito peppers.
Course Side Dish
Cuisine Japanese
Cook Time 5 minutes
Total Time 5 minutes

Equipment

  • frying pan

Ingredients

  • 15 shishito peppers
  • 1/2 tsp olive oil or sesame oil
  • 1 pinch sea salt coarse/flaked

Instructions

  • Rinse and dry the shishito peppers. No need to remove the stems!
  • Add the oil to the frying pan and place over medium-high heat.
  • Once the oil is hot and shimmering, add the shishitos.
  • Fry the peppers for 5-8 minutes, tossing occasionally for even browning.
  • When the shishito peppers are evenly blistered, remove from heat.
  • Add a generous pinch of salt and toss to coat (see other optional toppings in the notes below).
  • Serve immediately and enjoy!

Notes

Tip: UseĀ justĀ enough oil to coat your shishito peppers. Too much oil and the peppers may become mushy or unappetizing.
Also, use a pan that is the right size to fit all of your peppers on a single layer. Don't allow the pods to mound on top of one another, as this may lead to uneven cooking.
Optional additions:
  • Furikake
  • Toasted sesame seeds
  • Chopped garlic (cook for last 60 seconds of blistering)
  • Green onions or shallots
  • Soy sauce
  • Lemon juice or zest