Blistered Japanese Shishito Peppers
These charred shishito peppers are smoky and SO good! Get a quick and easy way to incorporate veggies to your meal in only 10 minutes.
Servings: 4 servings
Calories: 24kcal
Ingredients
Ingredients:
- 8 oz shishito peppers washed & pat dry
- 1 teaspoon olive oil
- 1/4 teaspoon salt
Instructions
- Heat a cast iron or large skillet on medium-high heat.
- In the meantime, prepare shishito peppers by piercing a few holes in the peppers using a fork, knife, or toothpick. This will allow the steam to release and avoid popping while cooking.
- Add shishito peppers to the dry pan, working in batches if needed to avoid overcrowding. Allow the peppers to cook for about a minute to char before flipping them. Continue to cook and flip the peppers until they’ve been evenly charred.
- Transfer the peppers to a bowl, drizzle on the olive oil, and season with salt. Optional: You can add another layer of flavor by adding either freshly squeezed lemon, furikake, togarashi, or smoked paprika. Serve and enjoy!
Notes
- Cast Iron / Skillet: Using a cast iron is ideal since it holds heat well and tends to be easier to create a char, however, a large pan will work as well.
- Shishito Peppers: Make sure the peppers are dried very well before adding them to the pan, otherwise, they'll end up steaming instead of charring while cooking.
Nutrition
Serving: 2oz | Calories: 24kcal | Carbohydrates: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 334mg | Potassium: 0.04mg | Fiber: 2g | Sugar: 2g | Vitamin C: 7mg | Calcium: 0.1mg | Iron: 0.01mg