Recipes

Ponzu Shishito Peppers

Ingredients

  • 8 oz Shishito Pepper

  • 1 tbsp neutral oil (grapeseed, avocado, or canola)

  • 2–3 tbsp ponzu sauce

  • 1 tsp toasted sesame oil (optional)

  • 1 tsp sesame seeds

  • Bonito flakes (optional)

  • Flaky salt

Instructions

  1. Wash and thoroughly dry the peppers.
    Pierce a few with a knife tip so they don’t burst while cooking.

  2. Heat a large skillet or cast-iron pan over high heat until very hot.

  3. Add the oil and peppers.
    Cook 5–7 minutes, turning occasionally, until the peppers are blistered and charred in spots.

  4. Lower heat slightly and add the ponzu sauce.
    Toss quickly for 20–30 seconds so the peppers get lightly coated.

  5. Turn off heat and drizzle with sesame oil if using.

  6. Transfer to a plate and top with sesame seeds, flaky salt, and bonito flakes.

Serving Ideas

  • Great with grilled fish or rice bowls

  • Excellent alongside sushi or yakitori

  • Try adding a squeeze of lime or yuzu for extra brightness

Optional Spicy Variation

Toss with:

  • 1 tsp chili crisp

  • or a pinch of togarashi

For homemade ponzu, the classic formula is:

Ponzu Ratio: 2 parts soy sauce:1 part citrus juice:1 part mirin Ponzu Ratio: 2 parts soy sauce:1 part citrus juice:1 part mirin

A common quick mix is soy sauce + lemon juice + rice vinegar + a little mirin.

 

GOCHUJANG Style Peppers

Ingredients

  • 8 oz (225 g) shishito peppers
  • 1 tbsp neutral oil (avocado, canola, or vegetable)
  • 1 tbsp gochujang
  • 1 tsp soy sauce
  • 1 tsp honey or brown sugar
  • 1 tsp rice vinegar
  • 1 small garlic clove, grated
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1–2 green onions, thinly sliced

Instructions

  1. Make the sauce
    • In a small bowl, whisk together:
      • gochujang
      • soy sauce
      • honey
      • rice vinegar
      • garlic
      • sesame oil
  2. Blister the peppers
    • Heat a large skillet (cast iron works well) over medium-high to high heat.
    • Add the neutral oil and shishito peppers.
    • Cook for 5–7 minutes, turning occasionally, until the peppers are blistered and lightly charred.
  3. Glaze
    • Reduce heat to medium-low.
    • Add the gochujang sauce and toss for 30–60 seconds until the peppers are evenly coated and glossy.
  4. Finish
    • Transfer to a serving plate.
    • Sprinkle with sesame seeds and sliced green onions.