How To Pan Roast Japanese Shishito Peppers
These mild non-spicy shishito peppers are easy to roast and so great as a snack, appetizer, or side dish.
- 8 oz shishito peppers
- 1 Tbsp cooking oil
- Pinch of sea salt
Wash the shishito peppers with clean water and then pat dry with an absorbent paper towel. Use a fork to pierce on the body of the peppers once. This will prevent the peppers from "exploding" when you roast them
Preheat a large skillet until hot. Add cooking oil. Gently add the shishito peppers, spreading them in one layer on the skillet. Cook until the skin started to turn white and blisters started to form. Stir them a bit and then let them cook undisturbed for few seconds and continue to cook until they started to get light golden char all over
Remove to a serving dish and sprinkle with some sea salt and serve as snacks, appetizers, or as a side dish