Charred Shishito Peppers with Furikake

At Staplehouse in Atlanta, chef Ryan Smith makes his own version of the Japanese spice blend furikake that includes a housemade scallop powder and dried fermented mushrooms. A store-bought blend, however, will work perfectly here. Look for one without wasabi, as that flavor can be a bit intense on these shishitos.

  • Total Time:
  • Servings: 4

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  • 2 teaspoons grapeseed or 
canola oil

  • 1 pound shishito peppers
  • 1 tablespoon furikake (see Note), plus more for garnish

  • 1 tablespoon fresh lime juice 

  • 1 teaspoon shoyu or other 
soy sauce

  • Flaky sea salt

  • Lime wedges, for serving

How to make this recipe

  1. In a large cast-iron skillet, heat 1 teaspoon of the grapeseed oil. Add half of the peppers and cook over moderately high heat, turning occasionally, until charred and tender, about 4 minutes. Transfer to a large bowl. Repeat with the remaining oil and peppers. 

  2. Add the 1 tablespoon of furikake, the lime juice and shoyu to the shishitos and toss to combine; season with flaky sea salt. Transfer to a platter; garnish with more furikake. Serve immediately with lime wedges.


Furikake is available 
at Asian markets and many Whole Foods.

Contributed By Photo Charles Masters Published July 2017

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