The best blistered lemony shishito peppers with gomasio
A Japanese restaurant favorite, blistered shishito peppers, are simple, full of flavor and surprisingly easy to whip together at home!
I love shishito peppers.
That said, I’ve never really flirted with the idea of making them at home. They always felt like a restaurant indulgence sorta thing to me.
But they’re in season now, and popping up at farmers markets all over So Cal. This week, I went for it and scooped some up to make at home.
I’m glad I did. They were impossibly easy to make and absolutely delicious.
The recipe I’m sharing here is inspired by one of my favorite dishes from my absolute favorite restaurant, Nobu.
They’re blistered. They’re lemony. And they’re tossed in the yummiest homemade gomasio.
I am obsessed with this recipe. And I have a good feeling you will be, too.
Keep scrolling for everything you need to know…
Health Perks
Shishito peppers are known for improving heart health, digestion, and filled with vitamins, minerals and antioxidants. And they’re an excellent source of vitamins A and C, potassium and folic acid. Being a high fiber, low calorie vegetables also makes it an ideal weight loss and maintenance snack as it will keep you full and help with elimination.
Snacking on vegetables can be boring, I get it. But this dish is full of flavor and fun, which makes snacking on it something you may actually look forward to.
It’s a grain and sugar-free dish, and made from entirely whole foods. It also adheres to food combining principles if eaten on its own, which means it will help optimize your digestion and energy.
Gomasio, which is sesame seeds, mineral salt and nori, adds a ton of flavor and a slew of health benefits in the form of nutrients, B vitamins, iron and digestive aid.
Other Thoughts, Tips and Suggestions
You can eat these plain or go all the way with the seasonings. I love blistered shishito peppers plain with a little bit of salt, so if that’s all you’ve got on hand, you will still enjoy it. But for next level shishito peppers, I highly recommend a squeeze of lemon and a tablespoon of Gomasio.
Could not be easier to make. This is a totally fool-proof recipe. Shishito peppers are easy to make and near impossible to mess up.
Cooking on a low to medium heat is ideal. This ensures they’ll be both blistered and crispy on the outside and really tender on the inside.
Give them some room. You want enough room in the pan that each pepper has its own piece of real estate. Not ideal for them to be sitting on top of each other. Space ensures each one will get a good sear.
Check out the full recipe below. I hope you love it as much as I do!
Lemony Blistered Shishito Peppers
Prep Time: 2 minutes | Cook Time: 7-9 minutes | Yields: 1-2 servings
Ingredients:
2 cups of shishito peppers
2 tsp cold pressed extra virgin olive oil
Pinch of salt
1/2 lemon, juiced
1 tbsp Gomasio
Directions
Heat your pan, add your peppers.place a medium sized skillet on medium heat with olive oil. Add your peppers whole (don’t chop, remove stem or core them) and make sure each one has enough space and none are sitting on top of each other.
Cook your peppers. Toss the peppers with a bit of salt, until peppers are completely coated in oil (just make sure they’re shiny, you don’t need to over do it on the oil). Cook for about 7-9 minutes, until peppers are blistered and seared. Stir or toss frequently to make sure they blister all over. A good indicator of readiness is that the pepper will puff up and then collapse a bit.
Add your garnishes. Remove peppers and plate them. Top with a squeeze of lemon and Gomasio and enjoy!
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