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.
Slideshow:More Pepper Recipes
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 It
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.
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.
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