Quick-Blistered Shishito Peppers with Yuzu Kosho Aioli

• 225 grams Shishito peppers
• 1.5 tablespoons Olive oil
• 0.5 teaspoons Flaky sea salt
• 0.5 cup Mayonnaise (preferably Kewpie)
• 1 teaspoon Yuzu kosho (green)
• 1 teaspoon Lime juice, fresh

1. 1

   First, prepare the yuzu kosho aioli: In a small bowl, combine the mayonnaise, yuzu kosho, and fresh lime juice. Whisk until thoroughly incorporated and smooth. Taste and adjust seasoning; it should have a bright, spicy-citrus kick.

2. 2

   Heat a large, heavy-bottomed skillet (cast iron is ideal for this) over high heat until it just begins to smoke lightly. This is crucial for achieving the blistered char.

3. 3

   Add the olive oil to the hot pan, then immediately add the shishito peppers in a single layer. Do not overcrowd the pan; if necessary, work in two batches to ensure even blistering.

4. 4

   Cook, undisturbed, for 2-3 minutes until the skins on the underside begin to blister and char in spots. You want significant browning, almost blackening, on one side.

5. 5

   Toss the peppers and continue to cook for another 2-3 minutes, tossing occasionally, until they are tender-crisp and uniformly blistered on most sides. Watch out for burning; the high heat is your friend, but don't let them turn to ash.

6. 6

   Remove the peppers from the pan and immediately transfer them to a serving dish. Sprinkle generously with flaky sea salt.

7. 7

   Serve the blistered shishito peppers hot, with the yuzu kosho aioli on the side for dipping. The contrast in temperature and texture is key here.

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