Recipes Appetizers Finger Foods Charred Shishito Peppers with Furikake Be the first to rate & review! 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. By Ryan Smith Updated on July 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Charles Masters Total Time: 15 mins Yield: 4 Ingredients 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 Directions 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. Notes Furikake is available at Asian markets and many Whole Foods. Rate it Print