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Tokyo Blistered Shishitos

This Little Goat went to Tokyo
  • This Little Goat went to Tokyo


4 servings


10 minutes

active time

10 minutes



12 oz. shisito peppers 

Canola oil 

Kosher salt 

3 Tbsp This Little Goat went to Tokyo, divided 

1/4 cup Kewpie mayo (or regular mayo if unable to find Kewpie)

2 Tbsp white sesame seeds, toasted 

Flaky sea salt 



Add peppers to a mixing bowl and toss with a drizzle of canola oil and pinch of kosher salt until coated.

In a small bowl, whisk together 2 Tablespoons This Little Goat went to Tokyo sauce with ¼ cup Kewpie mayo. Transfer sauce to a small Ziploc bag (this will act as a disposable squeeze bottle once you snip off the bottom corner).

Preheat a large skillet (non-stick is preferred) over high heat. Once hot, add in the peppers. Drizzle with about 2 Tablespoons Tokyo sauce, tossing to combine.

Continue 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.

Transfer to a serving plate. Snip one bottom corner off of your Ziploc bag and drizzle Tokyo mayo all over the peppers. Top with a sprinkle of toasted sesame seeds and flaky sea salt. Dig in!

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