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Shishito peppers are served with a dipping sauce.
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Shishito Peppers with Sriracha Mayo Dip

Shishito peppers are one of my favorite appetizers to order at restaurants. As it turns out, they are incredibly easy to make at home!
Course Appetizer
Cuisine Japanese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 149kcal
Author Vered DeLeeuw

Ingredients

Dip:

  • ¼ cup mayonnaise
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon sriracha sauce

Peppers:

  • 1 tablespoon butter
  • 12 ounces shishito peppers washed and thoroughly dried on paper towels
  • ¼ teaspoon sea salt or salt to taste

Instructions

  • Combine the dipping sauce ingredients (mayonnaise, soy sauce, and sriracha) in a small bowl using a small hand whisk or a fork, followed by a small spatula to ensure everything is well combined. Set aside.
    ¼ cup mayonnaise, 1 teaspoon reduced-sodium soy sauce, 1 teaspoon sriracha sauce
    Mixing the dip in a small bowl.
  • Heat the butter in a 12-inch cast-iron skillet over medium-high heat.
    1 tablespoon butter
    Heating butter in a cast iron skillet.
  • When the butter has melted, add the peppers. Cook, stirring often, until the peppers are tender and charred in spots, 5-8 minutes (see the notes below for important tips).
    If the skillet becomes overheated and starts to smoke, lower the heat to medium.
    12 ounces shishito peppers
    Removing the peppers that are ready first from the skillet.
  • Remove the peppers to a platter, sprinkle them with salt, and serve them with the dipping sauce.
    ¼ teaspoon sea salt
    Dipping a pepper into the dip.

Video

Notes

  • Seasonings, especially salt, are guidelines - adjust to taste. 
  • I like the peppers soft and well-browned because that removes their bitterness and brings out their flavor, so I cook them for 8 minutes. Start with 5 minutes, taste one, and decide.
  • They won’t be all ready at the same time. Watch them closely, especially after 4-5 minutes, and start removing the ones that are ready. Keep cooking the rest until they are ready, too.
  • You can use a hot sauce other than sriracha, but I like sriracha's complex flavor profile compared to sauces whose first ingredient is vinegar.
  • Dry the peppers well on paper towels. We don’t want water droplets on them, or they will steam.
  • If you use a stainless steel skillet, increase the butter to two tablespoons to prevent sticking and reduce the heat to medium if needed.
  • You can keep the peppers and dip (assuming there was no double-dipping involved) in an airtight container in the fridge for up to four days. I don't recommend freezing them. 
  • You can reheat the leftovers in a 350°F oven or enjoy them cold. When reheated in the microwave, they tend to become soft and slightly bitter.

Nutrition

Serving: 0.25recipe | Calories: 149kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Sodium: 328mg | Fiber: 4g