Print
Ingredients
Scale
- 6 ounces shishito peppers
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
- ½ teaspoon soy sauce
- ½ teaspoon shichimi togarashi seasoning
Instructions
- Rinse and dry the shishito peppers thoroughly.
- Heat a cast-iron skillet or grill on high heat.
- Toss the dried peppers with olive oil until evenly coated.
- Cook the peppers in a single layer in the hot skillet for 3-4 minutes on each side.
- Remove from heat and season with flaky sea salt, soy sauce, and shichimi togarashi.
Notes
Ensure the skillet is very hot to achieve proper blistering.
Avoid overcrowding the pan; cook in batches if necessary.
Experiment with different seasonings for unique flavors.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Skillet or Grill
- Cuisine: Japanese
Nutrition
- Calories: 120
- Sugar: 2
- Sodium: 800
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
- Cholesterol: 0