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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 

Ryan Smith
July 2017

Gallery

Credit: Charles Masters

Recipe Summary

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

Furikake is available at Asian markets and many Whole Foods.

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