These blistered shishito peppers are restaurant-fancy. Smoky, oily, crispy, salty, irresistible. A dish this good seems difficult to make, but it is actually unbelievably easy. Like turn-on- a-pan-and-toss-some-peppers-in easy. Add some salt and you’re ready to impress. Want next level goodness? We recommend a sprinkle of shichimi togarashi—a traditional spice blend of red chili, dried mandarin orange, Sichuan peppercorns, sesame and poppy seeds, and ground ginger.
Prep time: 5 min.
Cook time: 7-10 min.
- 1 lb. shishito peppers
- 2 tsp. high heat oil
- Yuzo mayo
- Shichimi togarashi (traditional 7 spice pepper blend)
- Flaky sea salt
Heat 2 tsp. oil in a large cast iron skillet on medium-high heat. Add peppers in a single layer. Several batches may be required to avoid crowding. Carefully turn with tongs every couple of minutes, allowing each side to blister. Cook 7 – 10 minutes.
Season with flaky salt and shichimi togarashi. Serve immediately with a side of citrusy yuzu mayo for dipping.
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