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Tokyo Glazed Blistered Shisitos with Japan Crunch

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


4 side servings


10 minutes

active time

10 minutes



12 oz. shisito peppers 

Cooking oil, such as canola or vegetable oil 

Kosher salt 

1/4 cup This Little Goat went to Tokyo, divided  

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

This Little Goat went to Japan Everything Crunch



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 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).

Preheat 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.

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.

Snip off one bottom corner of your Ziplock bag and drizzle Tokyo mayo over your shisitos. Top with a sprinkle of Japan crunch for a pop of bright, umami flavor and delicious crunch!

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