Charred Shishito Peppers with Miso Soy Glaze

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Quick blistered shishito peppers coated in a savory-sweet miso soy glaze, perfect as a smoky appetizer or side dish. This Japanese-inspired vegetarian recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.