Furikake Blistered Shishito Peppers

Furikake Blistered Shishito Peppers are so easy and delicious and make the best 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 recipe will serve 6.

Course Appetizers & Snacks

Cuisine Japanese, Japanese - inspired

Keyword appetizer, easy recipe, shishito peppers, snack

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 143

Author Laurie McNamara

Equipment

Finex 10" Cast Iron Skillet with option of 12" skillet as well

Ingredients

FOR THE AIOLI:

1/3 cup Japanese mayo or kewpie mayo
1 tablespoon sriracha or to taste
1 teaspoon toasted sesame oil
1 clove garlic grated

FOR THE PEPPERS:

8 ounces shishito peppers
1½ tablespoon avocado oil divided
1 teaspoon toasted sesame oil
2 teaspoons furikake or to taste
2 teaspoons flakey salt or to taste

US Customary - Metric

Instructions

MAKE THE AIOLI:

In a bowl, measure and add kewpie mayo, sriracha, sesame oil and grated garlic. Stir to combine.
Cover and refrigerate until ready to serve.

MAKE THE PEPPERS:

Rinse the peppers well and 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 remaining 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.
Remove and turn the peppers over, you should notice some light charring. 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 serving plate or platter and drizzle with toasted sesame oil before sprinkling with furikake and flakey salt. Serve alongside the garlic sriracha aioli.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition