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Blistered shishito peppers in a cast iron skillet on a white marble surface.
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Shishito Peppers with Ponzu Dipping Sauce

Delicious blistered peppers toasted in sesame oil, finished with sesame seeds and ponzu dipping sauce.
Course Appetizer
Cuisine Asian
Budget Cheap
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 2
Calories 71kcal

Equipment

  • Cast-iron or stainless steel skillet (for best charring)
  • Tongs or chopsticks  (for flipping peppers easily)
  • Small dipping bowl  (for ponzu sauce)
  • Paper towels (for drying peppers before cooking)

Ingredients

  • 6 ounces shishito peppers (170 g) 
  • 2 teaspoons sesame oil (to sauté)
  • 1 teaspoon toasted sesame seeds black, white, or both
  • 3 tablespoons bottled ponzu sauce (for dipping)
  •  pinch of flaky sea salt or coarse salt (optional)

Instructions

  • Rinse and dry the shishito peppers completely. Dry skin helps them blister instead of steam.
  • Warm 2 teaspoon sesame oil in a skillet over medium-high heat until shimmering.
  • Add peppers in a single layer.
  • Let them sit untouched for ~2 minutes to develop dark blister spots.
  • Toss occasionally for another 3–4 minutes until evenly charred.
  • Remove from heat. Sprinkle 1 teaspoon sesame seeds and a pinch of salt over the peppers. Toss gently to coat.
  • Transfer to a plate and serve immediately with ponzu sauce for dipping.

Notes

  • Shishito peppers are mostly mild, but about 1 in 10 can be unexpectedly spicy — part of the fun!
  • Avoid overcrowding the pan; you want the peppers to sear, not steam.
  • Always serve warm; the sesame aroma fades as they cool.

Nutrition

Calories: 71kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 793mg | Potassium: 5mg | Fiber: 3g | Sugar: 3g | Vitamin A: 0.1IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.1mg