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blistered shishito peppers with shichimi togarashi

Smoky and blistered, with bits of sour and salty goodness accompanied by a game of Russian roulette, is how I like to describe this dish of green shishito peppers. The taste is addictive, and you never know who will get that one hot pepper (I always pray and hope it isn’t me).

  • Yield: 4


1 Tbsp neutral oil with a high smoke point, such as grapeseed

1 lb/455 g shishito peppers

1 1/2 tsp shichimi togarashi, homemade or store-bought 

1 tsp toasted sesame oil

2 tsp  Chinese black vinegar, malt vinegar, or apple cider vinegar

flaky salt


  1. Heat a large wok or stainless-steel skillet over high heat. Add the oil and heat until the oil begins to shimmer.
  2. Add the peppers, and stir-fry until the peppers start to turn tender and blister in spots, 3 to 4 minutes.
  3. Add the togarashi seasoning, sesame oil, vinegar, and salt to the peppers and toss to coat well. Remove from heat and transfer to a serving dish. Serve immediately.


  • Because the oil gets smoky, make sure to keep the windows open and the exhaust fan on.

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