• 1 1/2 pounds shishito peppers
  • Vegetable oil, for coating
  • Salt and pepper
  • 3 tablespoons low-sodium soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 2 green onions, thinly sliced


  1. Bring a large cast-iron skillet up to heat on medium high.
  2. In a bowl, toss the peppers with a little vegetable oil and a sprinkling of salt and pepper.
  3. Once the pan is hot, add the peppers and cook for 7 to 10 minutes. You want them to blister and turn a dark brownish-black color.
  4. In a small bowl, combine the soy sauce, sesame oil, both kinds of sesame seeds and the green onions. Pour mixture over the peppers and toss. Remove from skillet and place on a plate. Eat immediately.