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Blistered shishito peppers with sesame and togarashi

Salty, sweet, vegetal, and with just a bit of heat, shishito peppers as addictive as any potato chip or pretzel. Pair these with a cold beer and some good friends to start an evening off right!



  • 1 pound (454g) shishito peppers
  • 2 tablespoons (30ml) sesame oil, divided
  • Salt, to season
  • 2 tablespoons (30ml) toasted white sesame seeds, divided
  • 1 tablespoon (15ml) rice wine vinegar, divided
  • 2 tablespoons (30ml) togarashi, divided


  1. Bring the grill to very high heat.
  2. In a mixing bowl, toss shishito peppers with half of the sesame oil. Place on a hot grill, char for 45 seconds, and flip. Char for 30 seconds and remove from grill.
  3. Toss with salt, half of the sesame seeds, half of the vinegar and half of the togarashi.
  4. Plate dressed shishito peppers.
  5. Drizzle remaining sesame oil and vinegar over top.
  6. Garnish with remaining togarashi and sesame seeds. Enjoy! 

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