Japan / Appetizers

Shishito peppers

Name: Shishito peppers
Prep time: 5 min
Cook time: 7 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 250 g shishito peppers; 1 tbsp neutral oil; 1 tbsp lemon juice; 0.25 tsp salt

A home-cooking adaptation of shishito peppers, with practical ingredients and clear steps.

Prep5 min

Cook7 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

250 g shishito peppers
1 tbsp neutral oil
1 tbsp lemon juice
0.25 tsp salt

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Wash peppers and dry very thoroughly to avoid oil splashes.
Heat oil in a wide frying pan over medium-high heat.
Cook peppers for 5–7 minutes, turning until blistered and softened.
Toss with lemon and salt; discard stems when eating.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. A few peppers may be unexpectedly spicy.

Allergen notes

Check packaged ingredients and cross-contact labels. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 51 kcal
Protein: 0.6 g
Carbs: 4.0 g
Fat: 3.6 g
Fibre: 1.3 g
Total sugar: 2.7 g
Sodium: 150 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it