Ingredients

• 1 pound shishito peppers
• 4 Tablespoons soy sauce
• 2 Tablespoons mirin
• 2 Tablespoons honey
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 1 Tablespoon vegetable oil
• 2 Tablespoons scallions, sliced thin

Instructions

Rinse the peppers under cold water and pat dry.

In a small bowl, whisk together the soy sauce, sesame oil, mirin, honey, sesame seeds, and a pinch of salt until well combined. Set aside.

On a Wolf Burner, heat a large skillet or frying pan over medium-high heat. Add enough cooking oil to lightly coat the bottom of the pan.

Once the oil is hot, add the Shishito peppers in a single layer. Avoid overcrowding the pan to ensure even blistering.

Cook the peppers for three to four minutes, tossing occasionally, until they are blistered and lightly charred on all sides. They should be tender but still have a slight crunch.

Reduce the heat to medium-low and pour the sweet soy sauce mixture over the blistered Shishito peppers in the pan. Toss the peppers gently to coat them evenly in the sauce. Cook for an additional one to two minutes, allowing the sauce to thicken slightly and coat the peppers.

Transfer the peppers over to a serving platter and serve immediately, topped with scallions as garnish