📝 About This Recipe
Experience the 'Japanese Roulette' of appetizers with these vibrant shishito peppers, where one in every ten packs a surprising spicy punch. By using the air fryer, we achieve that iconic charred, blistered skin and tender-crisp texture with just a fraction of the oil used in traditional pan-frying. Tossed in a savory umami glaze and paired with a creamy, citrus-forward dipping sauce, this dish is a masterclass in balancing smoke, salt, and tang.
🥗 Ingredients
The Peppers
- 1 pound Shishito peppers (washed and patted thoroughly dry)
- 1 tablespoon Toasted sesame oil (for a nutty aromatic base)
- 1 teaspoon Neutral oil (such as avocado or grapeseed oil)
- 1 teaspoon Maldon sea salt (flaky texture is best)
Miso-Ginger Aioli
- 1/2 cup Japanese mayonnaise (Kewpie brand preferred for richness)
- 1 tablespoon White miso paste (adds deep umami flavor)
- 1 teaspoon Fresh ginger (grated into a fine paste)
- 1 clove Fresh garlic (minced or pressed)
- 2 teaspoons Fresh lemon juice (to brighten the sauce)
- 1/2 teaspoon Sriracha (optional for a hint of heat)
Garnish and Finishing
- 1 teaspoon Toasted sesame seeds (black and white mix for visual appeal)
- 1 handful Bonito flakes (optional; provides a smoky, dancing finish)
- 1 piece Lemon wedges (cut from half a lemon)
- 1/2 teaspoon Furikake seasoning (for an extra layer of Japanese flavor)
👨🍳 Instructions
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1
Preheat your air fryer to 400°F (200°C) for at least 5 minutes. A hot start is essential for achieving the best blistered skin without overcooking the interior.
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2
While the air fryer preheats, wash the shishito peppers in cold water and dry them meticulously with a clean kitchen towel. Any moisture left on the skin will cause the peppers to steam rather than blister.
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3
In a large mixing bowl, combine the dried peppers, toasted sesame oil, and neutral oil. Toss thoroughly with your hands to ensure every nook and cranny of the peppers is lightly coated.
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4
In a small ramekin, whisk together the Japanese mayonnaise, white miso paste, grated ginger, minced garlic, lemon juice, and sriracha until the sauce is silky and smooth.
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5
Taste the aioli and adjust the acidity or saltiness as needed; set aside in the refrigerator to allow flavors to meld while the peppers cook.
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6
Place the oiled peppers into the air fryer basket. Spread them out as much as possible; they can overlap slightly, but a single layer yields the most consistent char.
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7
Air fry the peppers at 400°F for 4 minutes. You should hear them sizzling and popping slightly.
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8
Open the basket and give it a vigorous shake to redistribute the peppers, ensuring the undersides get exposure to the heating element.
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9
Continue cooking for another 3-5 minutes. The peppers are ready when the skins are deeply blistered, showing white and dark brown patches, and have slightly deflated.
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10
Transfer the hot peppers immediately back into the mixing bowl and sprinkle with half of the Maldon sea salt and the furikake seasoning while the oil is still hot.
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11
Arrange the peppers on a warm serving platter, piling them high for an inviting presentation.
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12
Garnish with the toasted sesame seeds and bonito flakes. The heat from the peppers will cause the bonito flakes to 'dance,' creating a stunning visual effect.
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13
Serve immediately with the chilled Miso-Ginger Aioli on the side and fresh lemon wedges for squeezing over the top.
💡 Chef's Tips
Ensure the peppers are bone-dry before oiling; moisture is the enemy of a good blister. If you cannot find shishito peppers, Padrón peppers are the best substitute, though they tend to be slightly spicier. Do not crowd the basket too much; if making a double batch, cook in two separate intervals for the best texture. Use a high-smoke point oil (like avocado) mixed with the sesame oil to prevent the sesame oil from burning at high heat. Sprinkle the salt immediately after removing from the air fryer so it adheres to the hot oil on the skin.
🍽️ Serving Suggestions
Pair with a crisp, dry Japanese Lager or a chilled Junmai Ginjo Sake. Serve as a side dish to Grilled Salmon or Miso-Glazed Black Cod. Include them as part of an Izakaya-style spread with yakitori and edamame. A refreshing cucumber salad with rice vinegar dressing balances the charred notes perfectly. For a vegetarian feast, serve alongside agedashi tofu and steamed jasmine rice.