Blistered Shishito Peppers with Yuzu Kosho

During our work travels, we enjoy ending a long shoot day by visiting a local gastropub for some small flavorful plates and a few great drinks. At these little restaurant bars, blistered shishito peppers nearly always appear on the menu. It’s our favorite standby appetizer order, full of flavor and fresh, spicy heat, which can vary depending on how hot the shishito peppers are. If we let our garden shishitos ripen on the vine, they turn brilliant red and superspicy. To re-create this same small-bite dish at home, we’ve added our version of yuzu kosho, a Japanese chile paste made from the zest of Japanese yuzu citrus. Thankfully our yuzu tree is kind to us and bears a great batch of fruit every year. If you are unable to source yuzu in your area, you can find jars of high-quality yuzu kosho at Japanese specialty markets or online.


  • 1 tablespoon grapeseed oil (or other neutral tasting, high-flash-point oil)
  • 1 teaspoon Yuzu Kosho
  • ½ pound (225g) shishito peppers
  • Finely grated zest of ½ fresh lemon or yuzu
  • ½ fresh lemon or yuzu



  1. Heat a sauté pan over high heat. Add the oil and swirl it around the pan.
  2. Add the yuzu kosho to the pan, stirring to spread it evenly.
  3. Add the peppers to the pan and stir to coat them evenly with the yuzu kosho and oil.
  4. Cook over high heat, stirring a couple times, for 3 minutes, or until the peppers are well blistered and tender.
  5. Add the lemon or yuzu zest and stir to combine evenly.
  6. Remove from the heat and plate. Squeeze fresh lemon or yuzu juice over the peppers, to taste. Serve immediately.