Grilled Sesame Soy Shishito Peppers: A Smoky, Savoury
Grilled Sesame Soy Shishito Peppers are a quick and flavorful appetizer featuring fresh shishito peppers grilled until lightly blistered and charred. Tossed in a savory sesame-soy glaze and finished with toasted sesame seeds, these peppers offer an irresistible combination of smoky, salty, and umami-rich flavors. Ready in just minutes, they make an excellent appetizer, snack, or side dish. Their vibrant appearance, simple preparation, and restaurant-quality flavor make them a favorite for entertaining and everyday meals alike.
Ingredients
For the Peppers
- 12 ounces fresh shishito peppers
- 1 tablespoon vegetable oil
- ½ teaspoon sea salt
For the Sesame Soy Glaze
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
Garnish
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sliced green onions
- Optional lemon wedges
Instructions
- Wash and dry the shishito peppers thoroughly. Leave them whole and trim stems only if desired.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and minced garlic until well combined.
- Heat a grill or grill pan to medium-high heat.
- Toss the shishito peppers with vegetable oil and sea salt.
- Place the peppers directly on the grill. Cook for 6–8 minutes, turning occasionally, until blistered and lightly charred on all sides.
- Transfer the hot peppers to a bowl and drizzle with the sesame soy glaze. Toss gently to coat.
- Sprinkle with toasted sesame seeds and sliced green onions.
- Serve immediately while warm, with lemon wedges if desired.
Notes
- Most shishito peppers are mild, but some may be spicy.
- Dry peppers thoroughly before grilling.
- High heat creates the best blistered texture.
- Do not overcrowd the grill.
- Use low-sodium soy sauce if preferred.
- Toast sesame seeds for extra flavour.
- Serve immediately for best texture.
- Fresh garlic enhances the glaze significantly.