Variation
Spicy: Add 1 tsp of sambal oelek or sriracha to the glaze.
Appetizer · Side Dish · Vegetarian · Japanese
Blistered Shishito Peppers With Miso Glaze
Transform simple blistered shishito peppers into a restaurant-quality appetizer with a 3-ingredient miso glaze that balances salt, sweetness, and heat.
Prep
5 min
Cook
8 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Glaze Prep
- 1
Whisk Glaze
In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, and sesame oil until smooth.
Tip: If the miso is too thick, add a teaspoon of warm water to loosen the consistency.
Pepper Prep
- 1
Dry Thoroughly
Ensure the peppers are bone-dry before cooking to prevent steaming and to achieve a proper char.
Tip: Use a clean kitchen towel to pat them down individually.
How to Make Blistered Shishito Peppers With Miso Glaze
Total time: 13 min · Yields 4 servings
- 1
Heat the Skillet
Place a large cast iron skillet or heavy bottomed pan over medium-high heat. Add the neutral oil and wait until it begins to shimmer and just barely smoke.
- 2
Char the Peppers
Add the peppers to the hot pan in a single layer. Let them sit undisturbed for 2 to 3 minutes until the bottom skins turn grayish-white and begin to blister.
- 3
Toss and Sear
Using tongs, turn the peppers and continue cooking for another 3 to 4 minutes. Move them occasionally until they are charred and slightly deflated on all sides.
- 4
Apply the Glaze
Reduce the heat to low. Pour the miso mixture over the peppers and toss rapidly for 30 seconds to coat them evenly without burning the sugars in the glaze.
- 5
Final Seasoning
Remove the pan from the heat immediately. Transfer the peppers to a serving plate and sprinkle with flaky sea salt while still hot.
Chef's Tips
- One in every ten shishito peppers is spicy, so warn your guests about the occasional heat.
- Do not crowd the pan; cook in batches if necessary to ensure the peppers blister rather than steam.
- Use white miso for a mellow, sweet flavor or red miso for a bolder, saltier punch.
What to Serve with Blistered Shishito Peppers With Miso Glaze
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as a standalone appetizer with cold beer.
- Use as a topping for a grain bowl or steak.
- Place alongside a selection of small plates for an izakaya-style dinner.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Garlicky: Add 2 cloves of thinly sliced garlic to the pan during the last minute of searing.
Variation
Citrusy: Substitute rice vinegar with fresh lime juice.
Storage & Reheating
These are best enjoyed immediately while hot and crisp. If you have leftovers, store in an airtight container for up to 2 days and reheat in a hot dry pan.
Further reading
Frequently asked questions
Why aren't my blistered shishito peppers getting charred?
The pan is likely not hot enough or the peppers were wet when added. Ensure the oil is shimmering and the peppers are completely dry before they hit the skillet.
Are shishito peppers very spicy?
Generally, they are mild. However, about 10 percent of shishito peppers carry a surprising kick of heat, which is part of the fun of eating them.
Can I make this recipe in an air fryer?
Yes, toss the peppers in oil and air fry at 400°F (200°C) for 6-8 minutes, shaking halfway. Toss with the glaze in a bowl immediately after cooking.
What is the best oil for searing shishito peppers?
Use a high-smoke point oil like avocado, grapeseed, or canola oil to prevent the oil from burning at the high temperatures required for blistering.
Can I use this miso glaze on other vegetables?
Absolutely. This glaze works wonderfully on roasted eggplant, broccoli, or even grilled asparagus.
Should I remove the stems before cooking?
No, the stems serve as a natural handle for eating the peppers. Simply discard the stem after biting off the pepper.
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