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

t's fast, dramatic, and hits every note-crunchy, creamy, smoky, spicy. The kind of dish that makes everyone pause and say, "Wait-what is this?!"

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

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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.

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Prep Time 10 minutes mins

Total Time 15 minutes mins

Course: Appetizer, Snack

Cuisine: Californian, Japanese-inspired

Calories: 1019

Ingredients Equipment Method Nutrition

Ingredients

  

Truff Spicy Mayo

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

Peppers & Garnish

• 6-8 oz Shishito peppers
• Avocado oil
• Bonito flakes
• Sesame seeds
• Truffle salt

Equipment

• Mixing bowl
• Whisk
• Cast iron skillet
• Tongs

Method

 

Make the Mayo

1. In a mixing bowl, whisk together egg yolk, grated garlic, lemon juice, 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.

Nutrition

Calories: 1019kcalCarbohydrates: 2gProtein: 3gFat: 113gSaturated Fat: 17gPolyunsaturated Fat: 12gMonounsaturated Fat: 81gCholesterol: 194mgSodium: 11mgPotassium: 33mgFiber: 0.1gSugar: 1gVitamin A: 260IUVitamin C: 1mgCalcium: 30mgIron: 1mg

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