Grilled Padrón Peppers with Bonito Flakes


Preparation: 2 Minutes
Cooking: 5 Minutes

Fried Padrón peppers are a firm favourite at tapas bars. With simple ingredients, they’re delicious and easy to prepare, just like this Japanese version.



  • 200 g (7 oz) peppers of your choice (about 20 Padrón peppers or 4 Turkish long green peppers)


  • 2 teaspoons sunflower oil
  • 5 g ( oz) katsuobushi (dried bonito flakes)
  • 2 tablespoons soy sauce


Preheat the grill to the highest setting (about 250°C/500°F).

Place the whole peppers on a shallow baking tray and drizzle them with the oil.

Set the tray under the hot grill for 5 minutes, until the skin of the peppers blisters, scorches and begins to soften.

Just before serving, sprinkle the peppers with the katsuobushi and drizzle with the soy sauce.