Recipes

Grilled Shishito Peppers with Shichimi Togarashi

33 Ratings
100% would make again

To learn more about this recipe, read the related story, "Take Back the Grill Vol. 3: The Ono File," in Tasting Table's National edition. Want more exclusive recipes from the hottest restaurants and chefs in the country? Then sign up for free for Tasting Table's National edition now.

Grilled Shishito Peppers with Shichimi Togarashi

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

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

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

Directions

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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →