15-Minute Blistered Shishito Peppers

Prep: 5 minCook: 10 min10 servingsmediumAsian
Blistered Shishito Peppers with Soy Ginger Sauce

These quick-seared shishito peppers develop perfect char and blistered skin in just minutes. Tossed with a savory soy-ginger glaze and served alongside a creamy garlic dipping sauce, they make an ideal appetizer or side dish. The peppers are mild with occasional heat surprises, creating an exciting eating experience perfect for entertaining or casual weeknight dinners.

VegetarianGluten-FreeNut-Free

Ingredients

10 servings
  • 10 oz shishito peppers
  • 1 tbsp sesame oil
    vegetable oil1:1neutral

    less nutty flavor

    Full guide →
  • 2 tbsp soy sauce, low sodium, gluten free tamari
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 inch ginger, small diced or cut into sticks(optional)
  • 1 tsp sesame seeds, for garnish
  • salt, sea salt, adjust to taste
  • ¼ cup sour cream
    Greek yogurt1:1vegetarian

    tangier flavor

    Full guide →
  • ½ tsp garlic powder, or 1 small garlic clove, grated
  • 1 tsp rice vinegar, for dipping sauce
  • ¼ tsp salt and black pepper, each, adjust to taste

Instructions

  1. 1

    Wash peppers under cold water and pat completely dry

  2. 2

    Mix soy sauce, rice vinegar, and sugar in small bowl until sugar dissolves

  3. 3

    Combine all dipping sauce ingredients with 2 tablespoons water until smooth, adding more water if too thick

  4. 4

    Heat heavy bottom pan or wok on medium-high heat

  5. 5

    Add sesame oil then shishito peppers to hot pan

  6. 6

    Cook on high heat, tossing occasionally, until most peppers are blistered in multiple places

  7. 7

    Add sliced ginger if using, then pour in soy sauce mixture

  8. 8

    Mix sauce with peppers quickly and cover pan for 30 seconds

  9. 9

    Remove from heat and transfer to serving bowl

  10. 10

    Sprinkle with sesame seeds and salt to taste

  11. 11

    Serve with dipping sauce on the side

Tips

Tip 1

Dry peppers thoroughly before cooking to prevent oil splatter and ensure proper blistering

Tip 2

Use a cast iron pan or heavy wok for best heat retention and even charring

Tip 3

Adjust dipping sauce consistency with water - it should be creamy but pourable

Good to Know

Storage

Refrigerate leftover peppers up to 2 days. Dipping sauce keeps 3-4 days covered.

Make Ahead

Prepare dipping sauce up to 1 day ahead. Cook peppers just before serving for best texture.

Serve With

Serve immediately while peppers are warm and crispy for optimal texture and flavor.

Common Mistakes

Watch

Don't skip drying peppers to avoid dangerous oil splatter

Watch

Avoid overcooking to prevent peppers from becoming soggy

Substitutions

Gluten-Free Swaps

tamari→
regular soy sauce1:1glutenadds glutenadds soy

traditional flavor

Full guide →

General Alternatives

sour cream→
Greek yogurt1:1vegetarian

tangier flavor

Full guide →
sesame oil→
vegetable oil1:1neutral

less nutty flavor

Full guide →
Find more substitutions →

FAQ

Can I make this without the dipping sauce?

Yes, the peppers are delicious on their own with just the soy-ginger glaze and a sprinkle of salt.

How spicy are shishito peppers?

Most are mild, but about 1 in 10 peppers can be surprisingly hot, making them fun to eat.

Can I freeze leftover peppers?

Not recommended as they'll lose their crispy texture. Best enjoyed fresh or within 2 days refrigerated.