Charred Shishito Peppers w/ Truff Spicy Mayo, Bonito Flakes, and Sesame Seeds

Smoky blistered shishitos served with a rich, spicy truffle mayo and topped with umami-packed bonito flakes and toasted sesame. A high-flavor snack that delivers on crunch, heat, and depth.

Why You'll Love Charred Shishito Peppers w/ Truff Spicy Mayo, Bonito Flakes, and Sesame Seeds

The mayo is a quick emulsion of egg yolk, garlic, lemon, and truffle salt, spiked with sriracha. The shishitos blister in hot avocado oil in under 5 minutes, then get a scatter of bonito flakes and toasted sesame seeds on top. Crunchy, creamy, smoky, and spicy in one bite.

Tips and Tricks

• Tip 1
• Tip 2
• Tip 3

Variations

• Use a very hot pan for best blistering-don't overcrowd.
• If your mayo breaks, add a second yolk and whisk vigorously to bring it back together.

Substitutions

• Use store-bought spicy mayo if you're in a rush-just stir in truffle oil or truffle salt.
• Can't find bonito flakes? Sub with furikake or a pinch of smoked salt.

Best served with

• Ice-cold beer or a chilled sake
• Grilled fish or ramen
• A minimalist plate and some friends who like a little heat

How to Store Leftovers

• Best served immediately.
• Store leftover mayo covered in the fridge for up to 3 days. Rewhisk before using..

Common Questions

Charred Shishito Peppers w/ Truff Spicy Mayo, Bonito Flakes, and Sesame Seeds

No ratings yet

Smoky blistered shishitos served with a rich, spicy truffle mayo and topped with umami-packed bonito flakes and toasted sesame. A high-flavor snack that delivers on crunch, heat, and depth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer, Snack

Cuisine: Californian, Japanese-inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Truff Spicy Mayo

• 1 Egg yolk
• 1 Garlic clove grated or minced
• 1 Lemon juice only
• pinch Truffle salt
• ½ cup Olive oil or more for desired consistency
• Sriracha to taste
• Salt and lemon to taste optional

Peppers & Garnish

• 6-8 oz Shishito peppers
• Avocado oil for cooking
• Bonito flakes for garnish
• Sesame seeds for garnish
• pinch Truffle salt

Equipment

• Mixing bowl
• Whisk
• Cast iron skillet
• Tongs

Method

 

Make the Mayo

1. In a mixing bowl, stir the grated garlic into the lemon juice. Let it sit 10 minutes to mellow the garlic. Then whisk in the egg yolk and truffle salt.
2. While whisking continuously, slowly drizzle in olive oil to emulsify until it reaches a thick, spoonable consistency.
3. Stir in sriracha to taste and adjust with more salt or lemon if needed.

Char the Peppers

1. Heat a thin layer of avocado oil in a heavy skillet over medium-high heat until shimmering.
2. Add shishito peppers in a single layer and cook, undisturbed, until blistered and charred in spots, about 3-4 minutes. Toss once and cook 1-2 more minutes.
3. Remove to a paper towel-lined plate and immediately season with a pinch of truffle salt.

Assemble & Serve

1. Spread spicy mayo on a serving plate or in a small bowl.
2. Arrange blistered shishitos on top or alongside.
3. Finish with a scattering of bonito flakes and toasted sesame seeds. Serve immediately.

Notes

Storage: The shishitos are best served right out of the pan while they're still blistered and hot, they go limp fast. The truffle mayo (it's made with raw egg yolk) keeps in a sealed container in the fridge for up to 3 days, so make it ahead if you want to save a step.

Tried this recipe?

Let us know how it was!