Grilled Shishito Peppers With Shichimi Togarashi

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Recipe adapted from Tadashi Ono, Maison O, New York City

Grilled Shishito Peppers With Shichimi Togarashi
5 from 34 ratings
Tadashi Ono double skewers shishito peppers to ensure even grilling.
Prep Time
Cook Time
Total time: 10 minutes
  • 20 shishito peppers
  • Eight 6-inch wood skewers
  • 2 bricks wrapped in aluminum foil
  • 1 tablespoon fine sea salt
  • ⅛ teaspoon sansho pepper
  • Sake in a spray bottle (preferably Junmai sake)
  • Shichimi togarashi, for serving
  1. Double skewer the shishito peppers, threading about 5 peppers onto each set of skewers.
  2. Heat a charcoal or gas grill over medium-high heat and place the foil-wrapped bricks on the grill grate about 4 inches apart.
  3. In a small bowl mix the salt with the sansho pepper. Spritz the peppers with the sake, then season with the sansho-salt. Set the pepeprs on the bricks so the ends of the skewers rest on the bricks and the peppers are elevated off of the grill grate. Cook until the peppers are blistered, 2½ to 3 minutes. Turn the skewers over, spritz the peppers with sake, season with sansho-salt and cook until blistered, 1½ to 2 minutes longer. Remove from the grill and serve warm with the shichimi togarashi on the side.
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