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!
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
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.