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.