📝 About This Recipe
This classic Japanese izakaya staple is the ultimate culinary 'Russian Roulette,' where about one in every ten peppers packs a surprising spicy punch. These slender, bright green gems are flash-seared until their skins become beautifully blistered and smoky, creating a sophisticated snack that balances heat with cool citrus. Tossed in a savory glaze and served with a zesty dipping sauce, they are the perfect marriage of texture and bold Asian flavors.
🥗 Ingredients
The Peppers
- 1 pound Shishito peppers (rinsed and patted completely dry)
- 2 tablespoons Neutral oil (grapeseed or avocado oil preferred for high smoke point)
- 1 teaspoon Toasted sesame oil (for finishing aroma)
The Umami Glaze
- 1 teaspoon Maldon sea salt (flaky texture is key)
- 1 tablespoon Soy sauce (low sodium preferred)
- 1 teaspoon Mirin (Japanese sweet rice wine)
Yuzu-Ginger Aioli
- 1/2 cup Japanese Kewpie mayonnaise (standard mayo can be substituted)
- 1 tablespoon Yuzu juice (or sub with half lemon/half lime juice)
- 1 teaspoon Fresh ginger (grated into a paste)
- 1 clove Garlic (finely minced or pressed)
- 1/2 teaspoon Sriracha (for a subtle background heat)
Garnish
- 1 handful Bonito flakes (Katsuobushi; optional for dancing effect)
- 1 teaspoon Toasted white sesame seeds
- 1/2 teaspoon Togarashi (Japanese 7-spice powder)
👨🍳 Instructions
-
1
Begin by preparing the Yuzu-Ginger Aioli. In a small mixing bowl, whisk together the Kewpie mayo, yuzu juice, grated ginger, minced garlic, and sriracha until smooth.
-
2
Cover the aioli and refrigerate for at least 15 minutes to allow the flavors to meld while you prepare the peppers.
-
3
Thoroughly dry the shishito peppers using a clean kitchen towel or paper towels. Any moisture on the surface will cause the oil to splatter and prevent a proper sear.
-
4
In a small ramekin, whisk together the soy sauce and mirin to create the glaze; set this aside near the stove.
-
5
Place a large cast-iron skillet or heavy-bottomed wok over medium-high heat. Allow the pan to get very hot—it should be just starting to wisps of smoke.
-
6
Add the 2 tablespoons of neutral oil to the pan and swirl to coat the bottom evenly.
-
7
Carefully add the peppers to the pan in a single layer. Do not overcrowd; if the pan is too small, work in two batches.
-
8
Let the peppers sit undisturbed for 2-3 minutes until the bottom sides are charred and blistered with white and black spots.
-
9
Toss the peppers using tongs or a kitchen flick, and continue cooking for another 3-4 minutes, turning occasionally, until they are softened and blistered all over.
-
10
Reduce the heat to low and pour the soy-mirin glaze over the peppers. Toss rapidly for 30 seconds until the liquid evaporates and coats the peppers in a glossy sheen.
-
11
Remove the pan from the heat and drizzle with the toasted sesame oil for a final hit of nutty aroma.
-
12
Transfer the hot peppers to a serving platter. Sprinkle immediately with Maldon sea salt, togarashi, and toasted sesame seeds.
-
13
If using, top with a pinch of bonito flakes; the residual heat will make them 'dance' on the plate.
-
14
Serve immediately with the chilled Yuzu-Ginger Aioli on the side for dipping.
💡 Chef's Tips
Ensure the peppers are bone-dry before hitting the oil to achieve the best 'blister' rather than a 'steam'. Don't be afraid of the dark spots; that char is where the essential smoky flavor comes from. Use a cast-iron skillet if possible, as it retains the high heat necessary for rapid searing. If you cannot find yuzu juice, a mix of lemon and lime juice with a drop of orange juice is a great substitute. Eat them whole, but hold onto the stem—it serves as a natural handle for dipping!
🍽️ Serving Suggestions
Pair with a crisp Japanese Lager or a chilled Junmai Ginjo Sake to cut through the salt. Serve alongside Chicken Yakitori or Miso-Glazed Salmon for a complete Izakaya-style dinner. They make an excellent side for a grilled ribeye steak with soy-butter sauce. For a refreshing contrast, serve with a side of chilled pickled cucumbers (Sunomono).