Blistered Shishito Peppers

Ingredients

• 227 g (8 oz; 1/2 pound)shishito peppers
• 5 ml (1 teaspoon)sesame oil
• 5 ml (1 teaspoon)soy sauce or liquid aminos for a gluten-free option
• to tastesalt and pepper

Instructions

1. 1

   Heat the skillet

   Set a large skillet over medium-high heat and add the shishito peppers.

2. 2

   Blister the peppers

   Toss the peppers occasionally as they cook, until their skins begin to blister and char.

3. 3

   Coat with oil

   Switch off the heat, add the sesame oil and shake the skillet vigorously to coat the peppers.

4. 4

   Add the soy

   Pour in the soy sauce and shake the skillet again to distribute it over the peppers.

5. 5

   Season and serve

   Transfer the peppers to a serving plate, season with salt and pepper, and serve.

What are blistered shishito peppers?

Shishito peppers are slender, mild Japanese peppers often served as a simple snack or appetiser. This version keeps the preparation spare: the peppers are charred in a skillet, then dressed with sesame oil and soy sauce.

The quick cooking gives the skins browned, blistered patches while the peppers soften. A little seasoning at the end lets their flavour remain at the centre of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 45 calories, 1g protein, 6g carbs, 3g fat.

The peppers provide most of the carbohydrates, while sesame oil contributes most of the fat; soy sauce adds flavour and some protein. For a more filling plate, serve them alongside rice and a protein-rich main dish.

Choosing the peppers

Fresh peppers: choose firm, glossy shishitos with intact skins. Dry them before cooking so excess water does not interfere with blistering.

Blistering in the skillet

Hot pan: give the skillet time to heat over medium-high before adding the peppers. Toss them occasionally so different sides meet the pan and develop char.

Adding the finishing flavours

Sesame oil: add it after switching off the heat, as the method directs. Shaking the pan helps coat the peppers without needing to stir each one individually.

Soy sauce: add this after the oil and shake again to spread the salty, savoury seasoning across the batch.

When they are ready

Look for blistered skins and scattered charred patches rather than an even brown colour. The peppers should be softened but still hold their shape; serve them soon after cooking.

Serving ideas

Serve the peppers warm as an appetiser or as a small side alongside rice and a main dish. They also work well as part of a Japanese-inspired spread with other simple dishes.

Recipe notes & tips

• Dry the peppers well before putting them in the skillet.
• Use a large skillet so the peppers have room to make contact with the hot surface.
• Toss occasionally rather than constantly to give the skins time to blister.
• Switch off the heat before adding the sesame oil, as directed.
• Season with salt and pepper after the soy sauce, then taste before adding more.

Variations

• Citrus finish: add a little lemon juice just before serving.
• Extra sesame: sprinkle toasted sesame seeds over the finished peppers.
• Chilli heat: add a pinch of chilli flakes with the seasoning.
• Gluten-free option: use liquid aminos instead of soy sauce.
• Crisp garnish: scatter sliced spring onions over the peppers before serving.

Common mistakes to avoid

• Wet peppers: excess water slows blistering; dry them thoroughly before cooking.
• Crowded skillet: the peppers may steam instead of char; use a large skillet and cook in batches if needed.
• Constant tossing: the skins have less time to blister; toss only occasionally.
• Oil added too early: follow the method and add sesame oil after switching off the heat.
• Overseasoning: soy sauce is already salty; taste before adding much extra salt.

How to store

For the best texture, serve the peppers straight away. Refrigerate leftovers in a covered container for up to 2 days and reheat briefly in a skillet; they will be softer than freshly cooked.

Frequently asked questions