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Recipe

Pan Fried Shishito Peppers

10 min • 2 to 4 servings •
Andrew Sachs
Charred shishito peppers on a ceramic plate next to a bottle of olive oil and a small bowl of sea salt.

If you are looking for a vegetable variation to spice up your family meal, look no further. Japanese shishito peppers make for a refreshing compliment. They are crisp, flavorful with a mild kick that allows them to be eaten whole without concern for setting your mouth on fire.

Ready

  • Japanese shishito peppers
  • 3-4 Tbsp sesame oil
  • Salt, to taste

    • Set

  • Cast iron skillet or other frying pan

    • Go!

  • Heat oil in skillet over high heat.
  • Once the oil is hot, add the peppers. Turning often, cook peppers until they begin to shrivel, brown and turn soft (3-5 minutes). Note that you should cook to taste as some people like them a little dente while others prefer their peppers soft and tender. My preference is soft and tender.
  • Remove to serving dish, sprinkle with salt and serve while still hot.

    • Recommendations

    These peppers are hotter than bell peppers, but not as hot as chili peppers. As with many peppers, in dry conditions or periods of drought they tend to run a little hotter.

    Japanese shishito vegan vegetable vegetarian

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