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Blistered Shishito Peppers with Yuzu Kosho Mayo

A rapid, smoky appetizer featuring blistered shishito peppers cooked in a screaming hot cast-iron skillet. Accompanied by a creamy, citrusy, and slightly spicy yuzu kosho mayonnaise.

Blistered Shishito Peppers with Yuzu Kosho Mayo
Prep 5 min Cook 7 min Total 12 min Level Beginner
Serves 4

Ingredients

Peppers

  • 8 oz Shishito peppers — rinsed and thoroughly dried
  • 1 tablespoon Avocado oil — or other high-smoke-point oil like grapeseed
  • 0.5 teaspoon Flaky sea salt — Maldon or similar, to taste

Yuzu Kosho Mayo

  • 0.25 cup Mayonnaise — Japanese Kewpie mayo preferred
  • 1 teaspoon Yuzu kosho — adjust according to desired spice level
  • 1 teaspoon Lemon juice — freshly squeezed

Instructions

  1. In a small bowl, whisk together the mayonnaise, yuzu kosho, and lemon juice until smooth. Set aside.

    ~2 min
    Yuzu kosho is quite salty and spicy, so start with 1/2 teaspoon if you are sensitive to heat, and add more to taste.

  2. Heat a dry cast-iron skillet over medium-high to high heat for 3 to 4 minutes, until it is very hot and begins to smoke slightly.

    ~4 min
    A hot pan is crucial for achieving a quick blister without overcooking the peppers into a mushy state.

  3. In a medium bowl, toss the completely dried shishito peppers with the avocado oil until well coated.

    ~1 min
    Ensure the peppers are completely dry before tossing with oil to prevent the oil from popping in the hot skillet.

  4. Carefully add the peppers to the hot skillet in a single layer. Let them cook undisturbed for 1 to 2 minutes until the bottoms are nicely blistered and charred.

    ~2 min
    Do not overcrowd the pan; work in batches if necessary.

  5. Toss the peppers using tongs or by flipping the skillet. Continue to cook, tossing occasionally, until they are blistered on all sides and slightly softened but still retain some crunch.

    ~4 min
    About 1 in 10 shishito peppers is spicy; the charring enhances their natural smoky flavor.

  6. Transfer the hot peppers to a serving platter. Immediately sprinkle generously with flaky sea salt.

    ~1 min
    Salting while hot helps the salt adhere to the slightly oily, blistered skins.

  7. Serve immediately alongside the yuzu kosho mayo for dipping.

    ~1 min
Nutrition
125
Calories
1
Protein (g)
4
Carbs (g)
12
Fat (g)
2
Sat. Fat (g)
2
Fiber (g)
1
Sugar (g)
380
Sodium (mg)
5
Cholesterol (mg)
Equipment
  • Cast-iron skillet
  • Tongs
  • Small mixing bowl
Tips & Storage
  • Ventilation is key: Turn on your range hood or open a window, as blistered peppers will create smoke.
  • Do not use olive oil, as its smoke point is too low for the heat required to blister the peppers properly.
  • If you cannot find yuzu kosho, you can substitute it with a mixture of lime zest and a dash of hot sauce, though the flavor profile will differ.
  • Storage: Shishito peppers are best enjoyed immediately while hot and crisp. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days, and reheat briefly in a hot skillet or air fryer. Store the mayo sauce separately in the fridge for up to 5 days.
Tags
15-minute appetizer blistered cast-iron comfort food dairy_free easy gluten_free high-heat japanese-inspired keto low_carb low-carb mayo nut_free quick savory shishito peppers smoky snack spicy summer vegetarian vegetarian weeknight yuzu kosho

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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