Charred Shishito Peppers Charred Shishito Peppers

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

Serve with beer for the perfect izakaya-style appetizer.


  • 20 shishito peppers
  • 2 teaspoons canola oil
  • 1/4 teaspoon flaky salt or kosher salt


In bowl, toss shishito peppers with canola oil. In cast-iron skillet, cook over high heat, tossing, until charred, 2 to 3 minutes. Remove from heat; sprinkle with flaky salt or kosher salt. Serve immediately.

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Appetizers & Snacks

Charred Shishito Peppers