9 Restaurant-Worthy Shishito Pepper Recipes That You Can Make at Home

By Nina Friend
Updated July 06, 2018
© Con Poulos
Whether grilled, charred, or skewered, shishito peppers add a kick of flavor to any dish. Just watch out: While the majority of these small green peppers are mild, about one in 10 is spicy enough to make your eyes water.
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Charred Shishito Peppers with Furikake

Charles Masters
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While the chef behind this recipe, Ryan Smith, makes his own furikake (a Japanese spice blend), this dish is simplified with the addition of a store-bought blend.

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2 of 9

Charred Shishito Peppers with Garlic-Herb Oil

Con Poulos
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Chef Justin Yu’s blistered shishitos go well with pretty much anything, as does the garlic-herb oil dressing. Peppers aside, this mixture is great on salads, chicken, and even pasta.

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Shishito Peppers with Bonito Sand and Tofu Mustard

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Michael Voltaggio uses bonito sand to provide depth of flavor to his shishito peppers. What’s bonito sand? A food-processed combination of bonito flakes, almond flour, sugar, and butter.

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4 of 9

Wok-Seared Steak Majong with Shishito Peppers

© Barnard & Meyer
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This dish is aptly named, as chef George Chen of China Live sears shishito peppers with pieces of steak that are intended to be the size of mah-jongg tiles.

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Grilled Leeks with Shishito Romesco

CHRISTINA HOLMES
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Chef Eli Kulp’s shishito peppers romesco is packed with heat and acid, which acts as the perfect dressing to simply prepared vegetables. In this case, Kulp chooses grilled leeks, but most seasonal vegetables will work well with the romesco.

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Chicken Meatball and Shishito Yakitori

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Skewering chicken meatballs and shishito peppers on the same stick is key here, as the meat flavors the vegetables and the peppers in turn provide a zestiness to the chicken.

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7 of 9

Braised Pork with Ginger-Pickled Shishito Peppers

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In this recipe, chef Sang Yoon combines two classic Japanese dishes, donburi and kakuni, to create a hybrid made of pork and egg served with rice and garnished with tasty pickled shishitos.

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Blistered Shishito Peppers with Miso

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Though cookbook author Nancy Singleton Hachisu is originally from California, she has lived in Japan since 1988 and has since become an expert in the varied cuisines within the country. While shishito peppers are often eaten raw in Japan during the summer, this version is beautifully blistered.

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Grilled Skirt Steak with Shishitos and Charred Lemon

© Con Poulos
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The ultimate accompaniments to spicy shishito peppers? Chef Dave Beran’s skirt steak and lemony salad, complete with blue cheese and mint.

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