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    The Heirloom Pantry » Recipe Index » Sides

    Furikake and Lemon Shishito Peppers

    Published: May 19, 2020 · Modified: Sep 4, 2022 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

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    Furikake and Lemon Shishito Peppers are sweet, spicy, and add a little kick to a weeknight dinner or whet your palate as a zesty appetizer. They only take 15 minutes to make and are loaded with umami flavor!

    Shishito Peppers with furikake and lemon on plate flatlay.

    When we lived in Santa Monica, we had a little garden on our balcony. We grew cherry tomatoes, butter lettuce (that our dog Peeps loved to munch on), Japanese eggplant, and shishito peppers. Our absolute favorite were the fresh shishito peppers and it was such a treat having them grow right at home!

    Our favorite way to prepare Shishito peppers is with a few simple ingredients that highlight the taste of the peppers. We often season them with garlic, furikake, and a squeeze of lemon juice. The garlic adds a tasty aroma, the furikake adds an umami flavor, and the lemon brightens the dish.

    Jump to:
    • About This Dish
    • What are shishito peppers?
    • What is Furikake?
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Recipe FAQs
    • Equipment
    • Storage
    • Top Tips
    • Related Recipes
    • Did You Like This Recipe?
    • Furikake and Lemon Shishito Peppers

    About This Dish

    • Taste - Shishito peppers are little explosions of spice. The furikake, lemon, and garlic add a unique and satisfying aroma.
    • Texture - The peppers have a firm outside and soft inside.
    • Effort - All you need to do is chop the garlic then cook them in the pan.
    • Time - This recipe takes less than 15 minutes, which is perfect for a last-minute appetizer or a weeknight dinner.

    What are shishito peppers?

    Shishito peppers are Japanese sweet peppers that are mildly spicy. They thrive in sunshine and are in season during the spring and summer. Shishito peppers are long and skinny and taste delicious when blistered or grilled.

    shishito peppers in prep bowl with lemons

    What is Furikake?

    Furikake is a Japanese seaweed seasoning. The most common furikake is made of dried nori, or seaweed, sesame seeds, and salt. There are other types of furikake, which have bonito flakes, rice puffs, shrimp, and other bits of umami-packed ingredients. For everyday seasoning, we use a classic furikake with the most basic ingredients. 

    Furikake is one of our favorite seasonings. We put it on vegetables, rice, popcorn, the list goes on. It adds a tasty umami flavor to anything you add it to without being overpoweringly salty.

    shishito peppers in pan with furikake

    Ingredients

    • Shishito peppers - A sweet Japanese pepper that packs a spciy kick.
    • Vegetable oil or Olive Oil- Good fats to cook the shishito peppers in because it is both flavorful and healthy.
    • Garlic - Adds a hint of garlicky flavor and dimension to the dish.
    • Lemon - Adds acidity and brings out all of the other flavors.
    • Furikake - A unique Japanese seasoning.
    • Kosher salt to taste - Brings all the other flavors together.

    Substitutions

    • Padrón peppers - The Spanish sister pepper of Shishitos have a thicker skin, taste more like a green bell pepper, and have more seeds. This recipe also works with padron peppers.
    • Sesame Oil - Sprinkle the shishito peppers with sesame seeds instead of furikake for a light nutty flavor.

    Variations

    • Gluten-free - To make this dish completely gluten-free, use tamari instead of soy sauce.
    • Omit Furikake - Even without furikake, these shishito peppers are delicious.
    • Kewpie Mayo Shoyu Sauce - Adds a unique umami flavor to the dish. In a small bowl, add Kewpie mayo, soy sauce, and garlic powder. Use a spoon or chopsticks to mix the sauce until homogeneous and smooth.
    • Chipotle mayo - Dip the shishito peppers in chipotle mayo if you want to add extra smokey and spicy flavor.
    • Sriracha Aioli - Use Sriracha aioli as a dipping sauce to make these peppers extra spicy.

    Instructions

    • Heat the oil - First, add oil to a medium skillet over medium heat.
    • Cook shishito peppers - Once the oil gets hot, but does not smoke or burn, add the peppers and toss in the oil. Then, allow the shishito peppers to cook in a single layer until they blister, occasionally turning the peppers over with tongs.
    • Add the garlic - After 5 to 7 minutes or shishito peppers are blistered, add the minced garlic and toss until the peppers are evenly coated with the garlicky oil. Continue to cook the peppers until the garlic becomes fragrant, or for about 2-3 minutes, then remove the pan from the heat. 
    • Squeeze lemon juice on shishito peppers and season - Add a squeeze of lemon juice, then sprinkle furikake and salt to taste. Toss the blistered shishito peppers in this mixture until evenly coated and serve.

    Pro tip - These peppers go particularly well with an ice cold Japanese beer or a tasty donburi.

    shishito peppers with lemon wedges garlic furikake

    Recipe FAQs

    Are Shishito peppers healthy?

    Yes! Shishito peppers are packed with antioxidants and vitamins A, C, and E. They are also low in calories.

    Can I eat Shishito peppers raw?

    Yes, you can eat Shishito peppers raw, similar to other peppers. However, the peppers taste much better when cooked.

    When is Shishito pepper season?

    Shishito peppers can be found year round, but their main season is summer to early fall.

    What is the difference between red and green Shishito peppers?

    Shishito peppers start off as green and turn red over time. They are usually picked while still green. With regard to taste, red Shishitos are typically slightly sweeter than green Shishitos.

    Can dogs eat shishito peppers?

    While dogs can eat some peppers, we don't recommend shishito peppers since they are slightly spicy. A little chopped bell pepper is a better alternative.

    Equipment

    This easy shishito recipe requires common kitchen essentials. For prep, use a knife, cutting board, and our favorite prep bowls to make prepping quick and efficient.

    To cook the shishito peppers, simply cook them in a stainless steel skillet, cast iron skillet, non-stick skillet, or braiser. You will also need a wooden spoon and a serving bowl.

    Storage

    We recommend enjoying Furikake and Lemon Shishito Peppers immediately, but if you have leftovers, you can store and refrigerate them in an airtight container for up to 3 days. Reheat leftover peppers in a pan on the stove or microwave them in a microwave safe container until hot.

    Top Tips

    • Don't overcrowd the pan. Cook the peppers in a single layer so they cook evenly.
    • Keep a close eye on the peppers to make sure they don't burn. Since they have a thin skin, they can burn easily.

    Related Recipes

    • 10-Minute Sautéed Broccolini (Broccoletti)
    • Sautéed French Green Beans with Furikake
    • Baked Furikake Salmon with Kewpie Mayo
    • Sautéed Mushrooms with Garlic and White Wine

    Did You Like This Recipe?

    Love this shishito peppers recipe? Please rate and comment below!

    shishito peppers with lemon wedges garlic furikake
    Print Recipe Pin Recipe
    5 from 4 votes

    Furikake and Lemon Shishito Peppers

    Furikake and Lemon Shishito Peppers are sweet, spicy, and add a little kick to a weeknight dinner or whet your palate as a zesty appetizer. They only take 15 minutes to make and are loaded with umami flavor!
    Prep Time3 mins
    Cook Time10 mins
    Total Time13 mins
    Course: Appetizer, Sides
    Cuisine: Japanese
    Servings: 4
    Calories: 78kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 non-stick skillet
    • 1 wooden spoon
    • 1 serving bowl

    Ingredients 

    • 8 oz shishito peppers
    • 2 tablespoon vegetable oil
    • 2 cloves garlic peeled and minced
    • ½ lemon
    • 2 tablespoon furikake
    • Kosher salt to taste

    Instructions

    • Heat the oil - First, add oil to a medium skillet on medium heat.
      2 tablespoon vegetable oil
    • Toss the Shishito peppers - Once the oil gets hot, but does not smoke or burn, add the peppers and toss in the oil. Then, allow the Shishito peppers to cook in a single layer until they blister, occasionally turning the peppers over with tongs.
      8 oz shishito peppers
    • Add the garlic - After 5 to 7 minutes, add the minced garlic and toss until the peppers are evenly coated with the garlicky oil. Continue to cook the peppers until the garlic becomes fragrant, or for about 2-3 minutes, then remove the pan from the heat. 
      2 cloves garlic
    • Squeeze lemon juice on Shishito peppers and season - For a final touch, add a squeeze of lemon juice, the furikake, and salt to taste. Toss the blistered shishitos in this mixture until evenly coated and serve.
      ½ lemon, 2 tablespoon furikake, Kosher salt to taste

    Notes

    Storage
    • Refrigerate leftover shishito peppers in an airtight container for up to 3 days. Reheat leftover peppers in a pan on the stove over low heat or microwave them in a microwave safe container until hot.
    Top Tips
    • Cook the peppers in a single layer so they cook evenly.
    • Keep a close eye on the peppers to make sure they don't burn. Since they have a thin skin, they can burn easily.

    Nutrition

    Calories: 78kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 3mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 54mg | Calcium: 14mg | Iron: 1mg
    Keyword: blistered shishito peppers, grilled shishito peppers, how to cook shishito peppers, how to make shishito peppers, japanese shishito peppers recipe, peppers shishito, shishito peppers, shishito peppers recipe
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. David

      August 16, 2021 at 8:11 pm

      5 stars
      Love the seasoning on these shishito peppers, a nice new twist.

      Reply
    2. Chelsea

      March 14, 2021 at 11:05 am

      5 stars
      These were so delicious! Made them to be a side dish with our dinner but they were so good we ended up finishing them before we got to the meal!

      Reply

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