Shishito Pepper Skewers
Blistered Japanese peppers served on skewers with bonito flakes and soy sauce.
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Ingredients
- 1 pound Shishito peppers
- 2 tablespoons Toasted sesame oil
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 1/4 cup Bonito flakes (Katsuobushi)
- 1/2 teaspoon Sea salt
- 1 teaspoon Toasted sesame seeds
- 1 piece Lemon wedge(optional)
- 1 tablespoon Vegetable oil
Instructions
- 1
Wash the shishito peppers and pat them thoroughly dry with a paper towel to prevent splattering.
- 2
Use a toothpick to poke a small hole in each pepper to prevent them from bursting while cooking.
- 3
Thread 4 to 5 peppers onto each bamboo skewer, piercing them through the middle horizontally.
- 4
Whisk the soy sauce and mirin together in a small bowl to create a glaze.
- 5
Heat the vegetable oil and sesame oil in a large cast-iron skillet or grill pan over medium-high heat.
- 6
Place the skewers in the pan and sear for 2-3 minutes per side until the skins are blistered and charred.
- 7
Brush the soy-mirin glaze over the peppers during the last 30 seconds of cooking to caramelize.
- 8
Transfer to a plate, sprinkle with sea salt, sesame seeds, and a generous handful of bonito flakes.
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