Grilled Shishito Peppers Recipe
carrot ginger ponzu
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Grilled Shishito Peppers
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Peppers
Carrot-Ginger Ponzu
Method
Peppers
Prep peppers
Rinse the shishito peppers and pat dry thoroughly. Trim any long stems if desired but leave most stem intact so peppers hold together while grilling.
Toss with oil and salt
Place peppers in a bowl, add 1 tablespoon neutral oil and 1 teaspoon kosher salt. Toss until evenly coated.
Grill
Heat a grill or cast-iron skillet over high heat until smoking hot (about 5–7 minutes). Add peppers in a single layer and cook, turning occasionally with tongs, until blistered and charred in spots, about 6–8 minutes. If using a gas grill, you can use direct heat; for a skillet, cook in batches to avoid crowding.
Rest
Transfer blistered peppers to a plate and let rest 1–2 minutes so they cool slightly and steam a bit internally.
Carrot-Ginger Ponzu
Prepare carrot and ginger
Peel the carrot and coarsely grate it until you have about 1/2 cup. Peel the fresh ginger and finely grate or mince to equal about 1 tablespoon.
Combine liquids
In a small bowl or jar combine 3 tablespoons soy sauce, 2 tablespoons fresh lemon juice, 1 tablespoon rice vinegar, 1 tablespoon mirin, and 2 tablespoons water. Whisk or shake to combine.
Add aromatics and finish
Stir in the grated carrot, grated ginger, 1/2 teaspoon sugar, 1/4 teaspoon toasted sesame oil, and 1 tablespoon bonito flakes (if using). Let the mixture sit for 5–10 minutes to allow flavors to meld and bonito to infuse. Taste and adjust acidity or saltiness by adding up to 1 teaspoon more lemon juice or 1/2 teaspoon more sugar if needed.
Strain or serve whole
If you prefer a smooth ponzu, strain the mixture through a fine mesh sieve into a serving bowl, pressing on solids to extract liquid; discard solids or reserve as a garnish. Alternatively, serve with the grated carrot and ginger left in the sauce for texture.
Finish & Serve
Arrange blistered shishito peppers on a serving platter. Spoon the carrot-ginger ponzu over the peppers or serve it on the side for dipping. Sprinkle the sliced scallion on top and, if desired, an extra pinch of flaky sea salt. Serve immediately while peppers are warm.