Furikake Blistered Shishito Peppers at Home

Furikake Blistered Shishito Peppers are so unfussy and satisfying and make the go-to snack or appetizer. Shishito peppers are tossed with avocado oil and blistered in a hot skillet under the broiler. Hot out of the oven, drizzle with toasted sesame oil and sprinkle with furikake, flakey salt and dip in a garlicky sriracha aioli. This dish will serve 6.

I can’t help but pick up a bag whenever I see them in the grocery store. They’re so flavor-packed and there is a bunch of ways to prepare them.

I however love them blistered.

All you need is a hot pan (preferably cast iron), some oil and your regular dip. In today’s recipe, I broiled them, drizzled them with a little toasted sesame oil, sprinkled with furikake and flaky salt and also prepared a garlic sriracha aioi to dip them in.

So simple, worth the pot!

WHAT TO SHISHITO PEPPERS TASTE LIKE?

Shishito peppers are mostly sweet and taste fresh (like most peppers) and are quite mild in heat. In fact, you eat the entire pepper and seeds (only maybe not the stem) without setting your mouth on fire. However, every once in a while you will find one a little more spicier than the rest. But it’s a satisfying heat that your tastebuds will welcome.

To Make These Furikake Blistered Shishito Peppers Gather:

for the aioli:

• kewpie mayo – Japanese mayo and can be found at most major grocery stores, Japanese markets or on amazon. Or use regular mayo.
• sriracha – For delicios spice.
• garlic – Adds distinct punchy flavor.
• toasted sesame oil – Lends satisfying nutty flavor.

for the peppers:

• shishito peppers – Shishitos are small, mild peppers from Japan.
• avocado oil – The dependable oil for high-temperature cooking. Read labels to make sure you have 100% avocado oil (I use Chosen Foods).
• flaky salt – I like to use large flaky salt but any will do.
• furikake – More on this below.

Furikake is a popular Japanese condiment usually consisting of chopped sea weed, dried fish, sesame seeds, sugar, salt, spices and sometimes msg. If avoiding MSG, read product labels. Furikake is use to season vegetables, cooked rice and fish.

WHAT TO SHISHITO PEPPERS TASTE LIKE?

Shishito peppers are mostly sweet and taste fresh (like most peppers) and are particularly mild in heat. In fact, you eat the entire pepper and seeds (simply not the stem) without setting your mouth on fire. However, every once in a while you will find one a little more spicier than the rest. But it’s a satisfying heat that your tastebuds will welcome.

In a bowl, measure and add 1/3 cup kewpie mayo, 2 teaspoons to 1 tablespoon sriracha (or to taste), 1 teaspoon toasted sesame oil and grate in a clove of garlic.

Stir to combine.

Cover and refrigerate until ready to serve.

Rinse the peppers well.

And then towel dry.

Grab a 10 or 12-inch cast iron skillet add 1 tablespoons avocado oil and preheat in a 500° oven.

Meanwhile, add peppers to a bowl and toss with 1/2 tablespoon avocado oil.

Toss to coat.

Once the skillet is screaming hot, use oven mitts to safely remove the pan to your stove top or a trivet. Add the shishito peppers in an even layer to the skillet. They should sizzle!

Work quickly to switch the oven to broil and, while still using oven mitts, move the oven rack to the highest position. Slide the skillet with the peppers under the broiler for 1 to 2 minutes.

Turn the peppers over, you should notice some light charring. That’s good! This will crisp up beautifully. Once you’ve finished turning all the peppers, slide the pan back under the broiler for 1 to 2 minutes more.

Repeat if necessary until the peppers are charred on all sides.

Transfer to a platter and drizzle with some toasted sesame oil. Sprinkle with furikake and flakey salt. Serve alongside the garlic sriracha aioli.

Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!