Vegetables 10 Restaurant-Worthy Shishito Pepper Recipes That You Can Make at Home By Nina Friend Updated on August 19, 2022 Share Tweet Pin Email Trending Videos Photo: © 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. Char shishito peppers, sear with steak in a wok, or use them to punch up the flavor in a zippy vinaigrette. We've got 10 restaurant-worthy shishito recipes for you to try. 01 of 10 Charred Shishito Peppers with Furikake Charles Masters Quickly charred shishitos are tossed with a squeeze of lime juice and umami-rich furikake in this fast appetizer. While chef Ryan Smith likes to make his own blend, store-bought furikake works just as well here. Get the Recipe 02 of 10 Shishito Peppers with Bonito Sand and Tofu Mustard Chef Michael Voltaggio uses bonito sand — a combination of bonito flakes, almond flour, sugar, and butter — to provide depth of flavor to his shishito peppers and tops them with a spicy tofu mustard sauce. Get the Recipe 03 of 10 Wok-Seared Steak Majong with Shishito Peppers © Barnard & Meyer 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. Get the Recipe 04 of 10 Blistered Shishito Peppers with Miso © Fredrika Stjärne 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. Get the Recipe 05 of 10 Grilled Skirt Steak with Shishitos and Charred Lemon © Con Poulos The ultimate accompaniments to spicy shishito peppers? Chef Dave Beran's skirt steak and lemony salad, complete with blue cheese and mint. Get the Recipe 06 of 10 Blistered Shishitos with Furikake Ranch and Crispy Quinoa Kevin J. Miyazaki Chef Sheldon Simeon serves charred shishito peppers with a swoop of cooling ranch and a topping of crunchy fried quinoa and a homemade furikake blend, but feel free to use a store-bought furikake for this quick recipe. Get the Recipe 07 of 10 Striped Bass Crudo with Popcorn Crema and Shishito Vinaigrette © Douglas Friedman Chef Michael Scelfo's zippy shishito pepper vinaigrette and luscious popcorn crema make a playful topper for pristine raw fish. Get the Recipe 08 of 10 Sinigang Na Hipon Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Kay E. Clarke Sinigang is a soup from the Philippines with a tangy broth, often made using sour fruit like tamarind or unripe guava. For her sinigang na hipon (prawn sinigang) chef Melissa Miranda uses fresh grapefruit and lemon juice for the sour notes in the full-bodied fish broth that bathes succulent, grilled head-on Argentinean prawns and earthy charred shishitos. Get the Recipe 09 of 10 Braised Pork with Ginger-Pickled Shishito Peppers Braised pork over rice with a fried egg and pickled peppers may sound eclectic, but "it's a combination of two of my favorite Japanese dishes," Sang Yoon explains: donburi (meat and an egg with rice) and kakuni (slow-braised pork served with hot mustard). Get the Recipe 10 of 10 Pepper Jelly–Glazed Chicken Thighs with Grilled Peppers Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Sweet, spicy, and sticky pepper jelly–glazed chicken thighs pair perfectly with grilled shishito peppers, Anaheim chiles, and scallions. Grilled limes squeezed over the cooked chicken add smoky acidity to the dish. Serve the chicken and vegetables with rice for a simple dinner. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit