Blistered Shishito Peppers
A quick and flavorful appetizer featuring crispy, blistered shishito peppers, seasoned with sea salt, soy sauce, and shichimi togarashi.
Ingredients
Main Ingredients
- 6 ounces shishito peppers Mildly sweet with a slight smokiness.
- 1 tablespoon olive oil Adds richness and helps achieve a crispy texture.
- 1 teaspoon flaky sea salt For finishing touch and enhancing flavor.
- 1/2 teaspoon soy sauce Adds savory depth.
- 1/2 teaspoon shichimi togarashi seasoning Japanese spice blend for an exciting kick.
Instructions
Preparation
- Rinse the shishito peppers under cool water and pat them dry with a paper towel.
- Place a cast-iron skillet on high heat to preheat.
- Toss the cleaned peppers with olive oil until evenly coated.
Cooking
- Spread the peppers in a single layer in the skillet and cook for 3 to 4 minutes on each side until blistered.
- Remove from heat and toss with flaky sea salt, soy sauce, and shichimi togarashi seasoning before serving.
Notes
For an additional layer of flavor, consider adding minced garlic or ginger during the last minute of cooking. To ensure even cooking, avoid overcrowding the skillet; batch-cook if necessary. Serve with a squeeze of fresh lemon or lime juice for a zesty finish.