♪ It’s the most wonderful time of the year ♪: shishito season. Come summertime, I am all about putting shishitos in everything: in salad, in stir-fries, and simply by themselves. I usually give them a quick toss in a miso sauce after blistering them on the stovetop, but this quick and easy version inflected with lime and furikake is one of my new favorites. It’s the perfect summer app and comes together in about ten minutes.
2 teaspoons olive oil
1 pound shishito peppers
2 teaspoons furikake, plus more for garnish
Juice of 1/2 to 1 lime
1 teaspoon soy sauce
1. In a large skillet, heat 1 teaspoon of the oil. Add half of the peppers and cook over moderately high heat, turning occasionally, until charred and tender, about 4 minutes. Transfer to a bowl. Repeat with the remaining oil and peppers.
2. Add the furikake, the lime juice and soy sauce to the shishitos and toss to combine; season with salt. Transfer to a seving plate and garnish with more furikake.