Shishito Peppers with Sesame and Soy

Name: Shishito Peppers with Sesame and Soy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300 g shishito peppers (washed and dried); 1 tablespoon olive oil; 2 tablespoons soy sauce (low-sodium recommended); 1 tablespoon sesame oil; 1 teaspoon sesame seeds (toasted); 1 teaspoon sea salt (to taste)

15 min 4 servings Easy

All Recipes

Quick and easy Shishito peppers sautéed with sesame and soy for a savoury snack or side.

Prep

5 min

Cook

10 min

Total

15 min

Servings

Difficulty

Easy

Shishito peppers have become a popular snack and side dish due to their mild heat and blistered, savoury flavour. Originating from East Asia, these small, slender peppers are known for their unique taste and the occasional spicy surprise—only about one in ten are spicy! Cooking shishito peppers with sesame and soy adds an umami-rich layer to their natural sweetness. This recipe is perfect for those who love quick, delicious, and slightly adventurous dishes that bring a taste of the East to your table.

Ingredients

Servings

For the Peppers

Instructions

Heat the skillet

Preheat a large cast iron skillet over medium-high heat.

Pro tip: A hot skillet helps blister the peppers quickly.

Add oil and peppers

Add the olive oil to the skillet, followed by the shishito peppers. Toss to coat evenly.

Pro tip: Ensure the peppers are dry to avoid splattering.

Blister the peppers

Cook the peppers for 5-7 minutes, stirring occasionally, until they are blistered and slightly charred.

Pro tip: Do not overcrowd the skillet for even cooking.

Add soy and sesame

Reduce the heat to low and add the soy sauce and sesame oil. Toss the peppers to coat them evenly.

Pro tip: Adjust the amount of soy sauce based on your taste preference.

Finish with sesame seeds

Sprinkle the toasted sesame seeds over the peppers and toss again briefly.

Pro tip: Toast sesame seeds in a dry skillet for extra flavour.

Serve immediately

Transfer the peppers to a serving platter, sprinkle with sea salt to taste, and serve immediately.

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Tips & Tricks

<ul><li>Choose bright green shishito peppers with no blemishes.</li><li>Use a cast iron skillet for even charring.</li><li>Adjust soy sauce for desired saltiness.</li><li>Garnish with toasted sesame seeds for added crunch.</li></ul>

Serving Suggestions

Serve these sesame and soy shishito peppers as a delightful appetizer or side dish. They pair wonderfully with grilled meats or can be enjoyed on their own as a light snack. If you plan to make them ahead, store the cooked peppers in an airtight container in the refrigerator for up to two days. Reheat them briefly in a hot skillet before serving to restore their crispiness.