Appetizer: Japan – ししとう ➤ Shishitō no aburi (Charred shishito peppers)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 7 min

Total 12 min

Ingredients

- 8 oz (225 g) shishito peppers, stems trimmed
- 1 tbsp (15 ml) olive oil (or neutral oil)
- 1 lemon, zested and cut into wedges
- Flaky sea salt
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 1 tsp (2 g) toasted sesame seeds (optional)

Instructions

1. Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot, about 2–3 minutes.
2. Add the oil and swirl to coat. Add shishito peppers in a single layer (work in batches if needed) and let cook undisturbed 1–2 minutes to blister.
3. Toss or turn peppers with tongs, continuing to cook and shake the pan so peppers blister and blacken in spots all over, about 5–7 minutes total.
4. Transfer peppers to a serving plate, zest the lemon over them, and squeeze lemon wedges lightly over the peppers.
5. Sprinkle generously with flaky sea salt, add crushed red pepper flakes and toasted sesame seeds if using, and serve immediately.