Blistered Shishito Peppers with Soy and Sesame

Appetizers

Mar 1

⏱️ Prep Time: 5 minutes • 🍳 Cook Time: 10 minutes

Shishito peppers are one of those simple dishes that rely entirely on good heat and restraint. When they’re cooked properly, they blister deeply, soften just enough, and stay bright and slightly grassy inside. I make them the way I’ve had them at restaurants, with a quick citrus soy glaze and a finishing sprinkle of flaky salt. They’re minimal, but they feel considered.

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*Blistered shishito peppers finished with citrus soy glaze and flaky sea salt.*

Shishitos are delicate and cook quickly, so the key is using a wide skillet and letting the peppers sit undisturbed long enough to char. Overcrowding the pan causes them to steam instead of blister, which flattens their flavor. I prefer cast iron or stainless steel because they hold heat well and give that deep, spotty char you want in a restaurant-style plate.

The citrus soy glaze is intentionally light. It should coat the peppers without pooling at the bottom of the dish. A splash of fresh lime or lemon brightens the savoriness of the soy sauce, and a small drizzle of honey softens the salt without making the dish sweet. I whisk it together before the peppers hit the pan so everything moves quickly once they’re cooked.

I always finish with flaky sea salt and a touch of toasted sesame oil. That last drizzle makes the peppers glossy and aromatic, the kind of detail that elevates a bowl of vegetables into something you’d expect to see on a small plates menu. Serve them immediately while they’re still warm and slightly sizzling.

🍽️ Servings: 4 • 🔥 Calories/Serving: 90 • 💪 Protein/Serving: 2g

Ingredients

12 ounces shishito peppers, washed and thoroughly dried
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 teaspoon honey
1 teaspoon fresh lime juice or lemon juice
1/2 teaspoon toasted sesame oil
1/4 teaspoon flaky sea salt
1 teaspoon sesame seeds (optional)

Steps

Step 1

Pat the shishito peppers completely dry and leave them whole, keeping the stems intact for easy serving.

Step 2

Heat a large cast iron or stainless steel skillet over medium-high heat until very hot, then add the olive oil and swirl to coat the surface.

Step 3

Add the peppers in a single layer and let them cook undisturbed for 2 to 3 minutes until deeply blistered on one side, then toss occasionally and continue cooking until softened and charred in spots, about 6 to 8 minutes total.

Step 4

While the peppers cook, whisk together the soy sauce, honey, and citrus juice in a small bowl.

Step 5

Turn off the heat, drizzle the glaze over the hot peppers, and toss quickly for 30 seconds until lightly coated and glossy.

Step 6

Transfer to a serving plate, finish with toasted sesame oil, flaky sea salt, and sesame seeds if using, and serve immediately.

Make it your own!

🌶️ Add Gentle Heat
Stir a small pinch of red pepper flakes into the glaze or finish with a thin drizzle of chili oil for subtle warmth.
🧄 Garlic Finish
Add a finely grated garlic clove to the pan during the last 30 seconds of cooking for a savory edge.
🥢 Ponzu Variation
Swap the soy sauce and citrus for 1 tablespoon ponzu for a slightly sharper, restaurant-style flavor.
🧀 Creamy Contrast
Serve over a spoonful of whipped feta or labneh to turn this into a more substantial appetizer.