Blistered Shishito Peppers with Shiso! (Copy)

This dish brings together the bright, herbal flavor of shiso with blistered, savory peppers for a side that feels both simple and special. It’s easy to throw together in under 15 minutes and can become a full meal by adding a fried egg, tofu, or your favorite protein. The combination of sweet, garlicky heat and fresh shiso makes for a surprisingly delicious and satisfying dish.

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Blistered Shishito Peppers with Shiso

Ingredients:

2 cups shishito peppers (whole, stems on)

1 tbsp neutral oil (like avocado or sunflower)

1 small garlic clove, minced

1 tbsp soy sauce

1 tsp rice vinegar

1 tsp honey

4–6 shiso leaves, thinly sliced

If you don’t have shishito peppers, you can substitute with Green Bell, Carmen, or Banana peppers. Just slice them into strips and follow the same steps — they’ll be slightly sweeter and less smoky but just as delicious.

Directions:

1. Heat the oil in a skillet over medium-high heat. Add the shishito peppers and sauté until they’re blistered, about 5–7 minutes.

2. Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.

3. Reduce the heat to low. Add soy sauce, rice vinegar, and honey, and toss to coat the peppers evenly.

4. Turn off the heat and stir in the sliced shiso so it wilts just slightly.

5. Serve warm as a snack, side, or over rice for a quick meal.

To store:
Refrigerate in an airtight container for up to 5 days, or freeze in small portions (ice cube trays work great!) for up to 3 months.