Fried Sashimi Peppers

Ingredients

• 12 ounces shishito peppers – rinsed and thoroughly dried; each pepper pricked once with a skewer
• 2 tablespoons neutral oil (vegetable, canola, or rice bran)
• 0.5 teaspoon kosher salt
• 0.5 teaspoon shichimi togarashi
• 0.25 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.