YIELD: 4 side servings | TIME: 10 minutes | ACTIVE TIME: 10 minutes
Blistered Shisitos with This Little Goat went to Tokyo sauce and This Little Goat went to Japan crunch

Tokyo Glazed Blistered Shishitos with Japan Crunch



  1. Add peppers to a mixing bowl and toss with a drizzle of canola oil and pinch of kosher salt until coated.
  2. 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).
  3. 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.
  4. 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.
  5. Snip off one bottom corner of your Ziploc bag and drizzle Tokyo mayo over your shishitos. Top with a sprinkle of Japan crunch for a bright pop umami flavor and delicious, savory crunch!

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