Fried Sashimi Peppers
Ingredients
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- 12 ounces shishito peppers – rinsed and thoroughly dried; each pepper pricked once with a skewer (~61.5 small shishito peppers)
- 2 tablespoons neutral oil (vegetable, canola, or rice bran)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon shichimi togarashi
- 1/4 cup bonito flakes (katsuobushi)
- 1 lemon – cut into wedges (for serving)
Instructions
1. Rinse the shishito peppers, pat completely dry, and prick each pepper once with the tip of a skewer or knife to prevent popping.
2. Heat the neutral oil in a large heavy skillet over medium-high heat until shimmering, 1–2 minutes.
3. Add the shishito peppers in a single layer and cook, turning occasionally, until blistered in spots and just tender, 5–7 minutes.
4. Transfer peppers to a bowl and immediately sprinkle with kosher salt and shichimi togarashi; toss to coat evenly.
5. Scatter the bonito flakes over the hot peppers so they wilt slightly from the heat.
6. Serve right away with lemon wedges; squeeze lemon over the peppers to taste at the table.
Fried Sashimi Peppers are a simple izakaya-style bite built on small, thin-skinned green peppers quickly blistered in hot oil. The heat coaxes out sweetness and a faint smokiness, while a shower of salt and spice keeps each bite bright and lively. Bonito flakes add savory depth and a delicate, feathery texture that dances in the residual heat, and a squeeze of lemon lifts everything with gentle acidity.
In Japan, shishito peppers (named from “shishi,” lion, for their shape) are commonly pan-fried or grilled and served as a casual bar snack. The pairing with katsuobushi (bonito flakes) and a citrus squeeze reflects classic Japanese flavor building: umami plus freshness. As the peppers spread worldwide, this minimalist preparation became a staple in izakaya and home kitchens alike, prized for speed, aroma, and the playful surprise of the occasional spicy pepper.