Grilled Shishito Peppers with Soy and Katsuobushi

1. Prepare the Shishito Peppers

Heat the grill until hot. In the meantime, place ½ pound of fresh shishito chiles in a large mixing bowl, drizzle with 1 teaspoon of olive oil, and sprinkle with ½ teaspoon of kosher salt. Toss gently until each pepper is well coated.

2. Grill the Shishito Peppers

Place the coated shishito peppers directly on the grill. Cook for about 3 minutes before flipping them over. Continue grilling for another 2 to 3 minutes, or until the skins are slightly blistered and charred.

3. Dress the Grilled Peppers

After grilling, remove the shishito peppers and return them to the mixing bowl. Pour 2 teaspoons of soy sauce over the grilled peppers and give them another quick toss to infuse them with savory notes.

4. Finish with Katsuobushi

Transfer the dressed shishito peppers to a serving platter and generously sprinkle 1 ounce of katsuobushi flakes over the top, allowing the heat from the peppers to make the flakes dance and curl.