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!
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
- 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.
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.
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.
Recipe FAQs
Yes! Shishito peppers are packed with antioxidants and vitamins A, C, and E. They are also low in calories.
Yes, you can eat Shishito peppers raw, similar to other peppers. However, the peppers taste much better when cooked.
Shishito peppers can be found year round, but their main season is summer to early fall.
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.
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
Did You Like This Recipe?
Love this shishito peppers recipe? Please rate and comment below!
Furikake and Lemon Shishito Peppers
Equipment
- 1 knife
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
- 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.
- 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.
David
Love the seasoning on these shishito peppers, a nice new twist.
Chelsea
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!