Name: Crispy Sautéed Shishito Pepper Recipe with Citrus Soy Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 lb (450 g) shishito peppers, rinsed and dried; 2 tablespoons neutral oil (vegetable or grapeseed); 1 teaspoon toasted sesame oil; 3 cloves garlic, thinly sliced; 1 tablespoon low-sodium soy sauce; 1 tablespoon fresh lemon juice; 1 tablespoon mirin-style syrup or 1/2 teaspoon sugar dissolved in 1 tablespoon water; 1 teaspoon rice vinegar; 1/2 teaspoon freshly grated ginger; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon toasted sesame seeds; Flaky sea salt, to taste; Lemon or lime wedges, for serving

Crispy Sautéed Shishito Pepper Recipe with Citrus Soy Glaze

Pan-seared shishito peppers finished with a bright citrus-soy glaze and toasted sesame deliver a crunchy, umami-packed appetizer or side. Ready in under 30 minutes, it's a crowd-pleaser with minimal prep.

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Prep Time 15 min

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Cook Time 30 min

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Total Time 45 min

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Servings 4

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Difficulty Easy

Instructions

1
Step 1: Prepare the glaze — In a small bowl whisk soy sauce, lemon juice, mirin-style syrup (or sugar solution), rice vinegar, grated ginger, and red pepper flakes if using. Set aside.
2
Step 2: Heat the pan — Warm a large heavy skillet (cast iron preferred) over medium-high heat until very hot.
3
Step 3: Sear the peppers — Add the neutral oil and swirl. Add shishito peppers in a single layer (work in batches if needed) and let cook undisturbed for 2–3 minutes until blistered and browned on one side.
4
Step 4: Toss and char — Stir or shake the pan to turn peppers, continuing to cook 4–5 minutes until most skins are blistered and peppers are tender-crisp. Add sliced garlic during the last 1–2 minutes so it becomes golden but not burnt.
5
Step 5: Finish with sesame oil — Remove pan from heat and drizzle toasted sesame oil over the peppers; toss gently to coat.
6
Step 6: Glaze the peppers — Return the pan to low heat, pour the prepared glaze over the peppers and toss quickly for 30–45 seconds until the glaze slightly reduces and clings to the skins. Remove from heat immediately to avoid burning the glaze.
7
Step 7: Plate and garnish — Transfer peppers to a serving plate, sprinkle toasted sesame seeds and flaky sea salt to taste. Serve with lemon or lime wedges alongside for squeezing.

💡 tips

Use a very hot pan for quick blistering without overcooking. Dry peppers thoroughly so they sear instead of steaming. If garlic browns too fast, add it later in the cooking process or reduce heat. For a smokier note, finish briefly under a broiler to char a few spots.

🔄 substitutions

Swap low-sodium soy sauce for tamari to make gluten-free. Replace mirin-style syrup with honey or maple syrup for a touch of sweetness (not suitable for strict vegans if using honey). Use lime instead of lemon for a brighter citrus flavor. Substitute toasted sunflower seeds if sesame allergy is present.