Blistered Shishito Peppers in a bright Soy Ginger Sauce are a beloved appetizer at many Japanese restaurants — and they’re simple to make at home in about 20 minutes. Serve them as a snack, starter, or a flavorful side dish.
Table of contents
- What are shishito peppers?
- How to cook them
- Recipe tips
- Frequently asked questions
- What to serve them with
- Recipe
Over the years I’ve introduced many friends and family to the addictive simplicity of blistered shishito peppers. These small, wrinkled green peppers are mostly mild and slightly sweet, but every so often one packs heat — which is part of the fun. They’re quick to prepare, require minimal ingredients, and make a great shareable plate for casual dinners or party appetizers.
What are shishito peppers?
Shishito peppers are a thin-walled East Asian variety often served as a starter at sushi and izakaya-style restaurants. They’re typically harvested young, so they stay green and tender, with a pleasant sweetness and a crisp bite when raw. When blistered, their skins char and collapse slightly, concentrating their flavor and creating a wonderful texture contrast.
Once harder to find, shishitos are increasingly available at mainstream grocery stores and specialty markets. They’re versatile and pair well with a range of Asian-inspired sauces, citrus, and finishing salts.
How to cook them
There are two common methods to prepare shishito peppers: roasting in the oven or sautéing on the stovetop. Both approaches aim to blister the skins so they become slightly charred and tender while the peppers retain some texture.
For this recipe I sauté the peppers in a hot skillet for about 10 minutes to develop even blistering. Then I add a simple soy-ginger glaze and cook a few more minutes until the sauce thickens and coats the peppers. This creates an appealing sweet-salty balance and a glossy finish.
Recipe tips
- Dry the peppers thoroughly. Any surface moisture will cause the oil to splatter when the peppers hit the hot pan. Pat them dry after rinsing to avoid steam and splatter.
- Use a hot pan and don’t crowd it. A wide skillet or wok over medium-high heat gives the peppers space to char. If the pan is overcrowded they’ll steam instead of blistering.
- Add the glaze at the right time. Wait until the peppers are well-blistered before pouring in the soy-ginger sauce. Adding it too early can cause sugars to burn on the skillet bottom.
- Keep it simple if you prefer. Shishito peppers are excellent with just oil and flaky sea salt. The soy-ginger glaze is optional but adds a bright, savory-sweet finish.
- Optional crunchy topping. Toasted panko crumbs sprinkled over the finished peppers add a satisfying crunch and look attractive when serving to guests.
Frequently asked questions
- Are shishito peppers hot? Most shishitos are mild and sweet, but about one in ten can be spicy. That element of surprise is why many people describe them as a “pepper roulette” — sometimes you get a kick, sometimes you don’t.
- Can you eat them raw? Yes. Raw shishitos are crisp, similar to green bell peppers, and work well on vegetable trays or dipped into hummus and other spreads.
- How many calories are in shishito peppers? A pound of fresh shishito peppers is roughly 90 calories. For this glazed recipe, a serving (about a quarter-pound of peppers) is approximately 68–96 calories depending on whether you include the optional panko topping and exact amounts of glaze ingredients. They make a light, flavorful appetizer or snack.
What to serve them with
Shishito peppers pair beautifully with a variety of Asian-inspired mains and sides. They make a bright contrast to richer dishes and are especially good alongside:
- Miso-glazed salmon or grilled fish
- A steaming bowl of miso ramen or noodle soups
- Stir-fries featuring shrimp, chicken, or tofu
- Light rice bowls with pickled vegetables
- Shared izakaya-style platters with dumplings and small bites
Because they’re quick to make and visually appealing, shishitos work well as a finger food at gatherings or as part of a composed weeknight dinner.
Save this recipe to your favorite recipe organizer and share photos if you try it — shishitos are one of those dishes that look as good as they taste.
Recipe
Soy Ginger Shishito Peppers
Blistered shishito peppers sautéed in a soy-ginger sauce. Ready in about 20 minutes and great as an appetizer or side.
Servings: 4 people
Prep Time: 3 minutes
Cook Time: 17 minutes
Total Time: 20 minutes
Author: Whitney Bond
Ingredients
- 2 tsp sesame oil, divided
- 1 lb shishito peppers
- 1/4 cup soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp fresh ginger, grated
Optional topping
- 1/4 cup panko breadcrumbs, toasted
Instructions
- Heat 1 tsp sesame oil in a large skillet or wok over medium-high heat. Add the shishito peppers and sauté, turning occasionally, for about 10 minutes until the skins are well blistered.
- While the peppers cook, whisk together the remaining 1 tsp sesame oil, soy sauce, honey, lime juice, and grated ginger in a small bowl to make the sauce.
- After the shishitos have blistered, pour the sauce over the peppers. Reduce heat to medium and continue to cook for 7–10 minutes, stirring occasionally, until the peppers are tender and the sauce thickens and glazes the peppers.
- If using toasted panko: toast the panko in a small dry skillet over medium-high heat for about 5 minutes until golden, then sprinkle over the finished peppers before serving.
Notes
- Nutritional information below does not include toasted panko breadcrumbs.
- To make this recipe gluten-free, use tamari or a gluten-free soy sauce substitute and omit panko or use a gluten-free breadcrumb option.
Nutrition Facts (per serving)
Calories: 96 kcal
Carbohydrates: 18 g
Protein: 5 g
Fat: 2 g (Saturated Fat: 1 g)
Sodium: 838 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 1000 mg (20%)
Vitamin C: 54 mg (65%)