\nAdd peppers to a mixing bowl and toss with a drizzle of canola oil and pinch of kosher salt until coated.\nIn a small bowl, whisk together 2 Tbsp This Little Goat went to Tokyo sauce with ¼ cup Kewpie mayo. Transfer sauce to a small Ziplock bag (this will act as a disposable squeeze bottle once you snip off the bottom corner).\nPreheat a large skillet (non-stick is preferred) over high heat. Once hot, add in the peppers. Drizzle with about 2 Tbsp Tokyo sauce, tossing to combine.\nContinue cooking, shaking the pan occasionally, until the peppers are just tender and turn a light blistered brown color, about 7-8 minutes. Transfer to a serving plate.\nTransfer to a serving plate. Snip one bottom corner off of your Ziplock bag and drizzle Tokyo mayo all over the peppers. Top with a sprinkle of toasted sesame seeds and flaky sea salt. Dig in!