Why This Recipe Works
Using a very hot cast iron or carbon steel pan mimics the intense direct heat of a charcoal grill, allowing you to “grill” the peppers on your stove. Dry roasting the peppers without any oil keeps the oil from splattering and smoking. It also allows the pan to reach higher temperatures, which gives a better char on the peppers. Oil can be added after the peppers are roasted to help any seasonings you add to adhere to the peppers.
Ingredients for Making Shishito Peppers
Shishito Peppers - I’ve used Japanese Shishito Peppers for this, but other small mild cultivars of peppers such as Padron Peppers will work. Oil - The oil helps any seasonings you add, stick to the surface of the peppers. Because the oil is added after the peppers are cooked, you are free to use any type of oil, including flavored oils, which typically have a very low smoke point and are not suitable for cooking. I used good fruity olive oil. Seasonings - I used smoked sea salt and Meyer lemons to season the grilled peppers, however, you can season these with anything from curry powder, to smoked paprika, to furikake.
How to Cook Shishito Peppers
Shishitos are a versatile pepper that can be used in a large variety of preparations, including stir-fries, stews, and tempura, however, the most popular way to eat them is to grill them. I’ve developed an easier method that you can do on the stovetop and still get a nice char. First, you want to wash them thoroughly, as the folds in the peppers can hang onto dirt. Then you’ll want to poke a hole in them to vent steam, so they don’t pop while they cook. You can do this with the tip of a knife or by using a toothpick or skewer. Next, the peppers go into a dry cast iron or carbon steel pan heated over medium-high heat until it is very hot. I don’t recommend doing this in a stainless steel or non-stick pan as the former will discolor at high temperatures, and the later will release toxic chemicals. Let the peppers roast undisturbed in a single layer until the skin starts to char and blister on one side, then flip them over and let the char on the second side. Finally, you want to roll them around and char any sides that got missed. When they’re cooked, transfer the peppers to a bowl and toss with your favorite oil and seasonings.
Other Japanese Appetizer Recipes
Spicy Edamame Japanese Pickles Japanese Chicken Wings Tsukune (Chicken Meatballs)
Art & Food
A few weeks ago I connected with an amazing watercolor artist who specializes in food illustrations. Inspired by her work, I asked Kailene to collaborate on this recipe with a painting of the blistered Shishito peppers. She also sent over an awesome time-lapse of the process, which I’ve included in the video below. She posts two mouthwatering paintings to Instagram each week (@kailenefalls), and if you need an illustrator go check out her website.
📖 Recipe
