📝 About This Recipe
Experience the culinary equivalent of Russian Roulette with these vibrant Japanese peppers, where one in every ten packs a surprising punch of heat. This dish elevates the humble shishito by utilizing high-heat grilling to create a smoky, charred skin that contrasts beautifully with its tender, sweet flesh. Finished with a savory miso-ginger glaze and a crunch of toasted aromatics, it is the ultimate sophisticated appetizer for any summer gathering.
🥗 Ingredients
Main Ingredients
- 1 pound Shishito Peppers (washed and patted bone-dry)
- 2 tablespoons Neutral Oil (such as grapeseed or avocado oil)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
Miso-Ginger Glaze
- 1 tablespoon White Miso Paste (shiro miso)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Rice Vinegar (unseasoned)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1/2 teaspoon Honey (to balance acidity)
Garnish and Crunch
- 1 teaspoon White Sesame Seeds (toasted)
- 1 teaspoon Black Sesame Seeds (toasted)
- 1 handful Bonito Flakes (optional, for umami and movement)
- 1/2 Lemon (cut into wedges)
- 1 tablespoon Fresh Chives (finely minced)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (approximately 400-450°F). If using a grill pan indoors, set it over high heat until wisps of smoke appear.
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2
Ensure the shishito peppers are completely dry. Use a paper towel to remove any moisture, as water will cause them to steam rather than blister.
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3
In a small mixing bowl, whisk together the white miso, mirin, rice vinegar, toasted sesame oil, grated ginger, and honey until a smooth glaze forms. Set aside.
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4
In a large bowl, toss the shishito peppers with the neutral oil until every pepper is lightly and evenly coated.
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5
Place a perforated grill basket on the grill grates and allow it to heat for 2 minutes. If you don't have a basket, you can place peppers directly on the grates perpendicular to the bars.
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6
Transfer the peppers to the hot grill basket in a single layer. You should hear an immediate, aggressive sizzle.
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7
Grill the peppers for 3-4 minutes without moving them to achieve a deep, charred blister on the bottom side.
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8
Using tongs or by shaking the basket, flip the peppers. Grill for another 3-4 minutes until they are softened and show charred white and black spots on all sides.
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9
Remove the peppers from the heat and immediately transfer them back into the large mixing bowl.
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10
While the peppers are piping hot, pour the miso-ginger glaze over them. Toss vigorously so the heat of the peppers thins the glaze to coat them perfectly.
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11
Transfer the glazed peppers to a warm serving platter, stacking them loosely for height.
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12
Sprinkle the toasted white and black sesame seeds and minced chives evenly over the top.
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13
Finish with a generous pinch of flaky sea salt and garnish with bonito flakes if using—the heat will cause them to 'dance' on the plate.
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14
Serve immediately with lemon wedges on the side for a bright, acidic finish.
💡 Chef's Tips
Always pierce the peppers with a small toothpick before grilling if you are worried about them 'popping' or exploding from steam pressure. Don't over-oil the peppers; a light coating is all you need for the perfect char without flare-ups. If you can't find shishitos, Padrón peppers are the best substitute, though they tend to be slightly more bitter. Use a high-smoke-point oil like avocado oil; olive oil will burn and become acrid at these temperatures. Serve these immediately—as they cool, they lose their crisp-tender texture and become slightly chewy.
🍽️ Serving Suggestions
Pair with a crisp Japanese Lager or a chilled Junmai Ginjo Sake to cut through the salt and char. Serve alongside grilled steak or salmon as a vibrant, smoky side dish. Offer a side of spicy kewpie mayo (mayonnaise mixed with sriracha) for dipping. Include these as part of an Izakaya-style spread with edamame and chicken yakitori. A chilled glass of dry Riesling provides a lovely floral contrast to the ginger and miso notes.