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Charred Shishito Peppers with Sesame

Scott Phillips

Servings: 4 to 6 as a first course

These peppers are seasoned with gomasio, a Japanese condiment of toasted sesame seeds and salt. Its nutty crunch is the perfect complement to the smoky-sweet peppers. Sprinkle extra gomasio on salad or popcorn.


  • 2-1/2 Tbs. toasted sesame seeds
  • 1/2 tsp. granulated garlic
  • Coarse sea salt
  • 2 tsp. grapeseed or canola oil
  • 8 oz. shishito peppers
  • 1 Tbs. Asian sesame oil; more to taste

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 620
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 1


  • In a mortar and pestle, pound the sesame seeds and granulated garlic with 1/2 Tbs. of salt until coarsely crushed. Alternatively, pulse in a small food processor. Set aside.
  • In a 12-inch cast-iron or other heavy-duty skillet, heat the oil on medium-high heat until shimmering. Add the peppers and  cook, undisturbed, until they begin to char in places, 1 to 1-1/2 minutes. Continue cooking, stirring occasionally, until just tender, 1 to 1-1/2 minutes.
  • Use a slotted spoon to transfer to a serving platter, drizzle with the sesame oil, sprinkle with about 2 tsp. of the sesame salt, and serve.


Rate or Review

Reviews (3 reviews)

  • BeginnerCookLisa | 07/20/2021

    Tasty. I cooked these with green beans. I used powdered garlic but found it wasn't enough garlic.

  • booknut | 04/20/2018

    This has become a go-to side dish we make with any Asian dishes on the menu. It is so easy, so delicious and, even though we live in Mexico we are able to find these beauties at our local organic market. If only I could find bok choy...

  • User avater
    Maya_B | 12/20/2017

    Delicious and super simple! We were surprised that the shishito peppers we got were spicy (normally they are mostly not, or all not), so that didn't quite go with the sesame salt. But we tried it again with non spicy peppers, and it was delicious. Then I would recommend not blackening too much, because that flavor will overwhelm the sesame taste.

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