Description
Deliciously blistered shishito peppers cooked in a cast-iron skillet with olive oil, seasoned with flaky sea salt, soy sauce, and spicy shichimi togarashi for a flavorful, quick appetizer or snack.
Ingredients
Shishito Peppers
- 6 ounces shishito peppers
Seasoning and Oil
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
- 1/2 teaspoon soy sauce
- 1/2 teaspoon shichimi togarashi seasoning
Instructions
- Prepare the peppers: Rinse the shishito peppers thoroughly and pat them dry. Place them on a paper towel to ensure they are completely dry before cooking to achieve a good blister.
- Heat the skillet: Place a cast-iron skillet on the stove or grill and heat it over high heat until very hot, which is essential for blistering the peppers properly.
- Oil the peppers: Toss the dried peppers in the olive oil to coat them evenly, which helps in blistering and adds flavor.
- Cook the peppers: Arrange the peppers in a single layer in the hot skillet. Cook them for 3 to 4 minutes on each side, turning as needed, until they are blistered and slightly charred on all sides.
- Season and serve: Remove the skillet from heat. Toss the blistered peppers with flaky sea salt, soy sauce, and shichimi togarashi seasoning to add savory and spicy notes. Serve immediately for best texture and flavor.
Notes
- Shishito peppers are generally mild, but occasionally one may be spicy, so eat with caution if sensitive to heat.
- Use a cast-iron skillet or heavy-bottomed pan for best blistering results.
- If you prefer, you can finish the peppers on a grill instead of the stovetop.
- Shichimi togarashi seasoning adds a complex, spicy flavor but can be omitted or substituted with chili flakes if unavailable.
- Best served hot right after cooking for maximum crispness and flavor.
