Charred Shishito Peppers with Miso Soy Glaze
Quick blistered shishito peppers coated in a savory-sweet miso soy glaze, perfect as a smoky appetizer or side dish. This japanese-inspired vegetarian ready in about 15 minutes pairs shishito peppers, sesame oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz shishito peppers
- 1 tbsp sesame oil
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp honey
- 1 tbsp toasted sesame seeds
- 2 stalks, thinly sliced scallions
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp honey until smooth and set aside.
- Step 2: Heat 1 tbsp sesame oil in a large cast-iron skillet over high heat until shimmering. Add 12 oz whole shishito peppers in a single layer.
- Step 3: Cook the peppers without stirring for 3-4 minutes until charred and blistered on one side, then toss and cook for another 2-3 minutes until evenly blistered and softened.
- Step 4: Reduce heat to medium and drizzle the miso soy glaze over the peppers. Toss gently to coat and cook for 1 more minute until the glaze thickens and sticks to the peppers.
- Step 5: Transfer the peppers to a serving dish and sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Shishito Peppers with Miso Soy Glaze take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Shishito Peppers with Miso Soy Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shishito peppers from drying out.
Can I substitute ingredients in Charred Shishito Peppers with Miso Soy Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Shishito Peppers with Miso Soy Glaze for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Shishito Peppers with Miso Soy Glaze?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
