Ingredients:

  • ½ cup Mayonnaise (full-fat)
  • 2 Tbsp White Miso Paste (Shiro Miso)
  • 1 Tbsp Fresh Lime Juice
  • 1 tsp Toasted Sesame Oil
  • 1–2 tsp Cold Water (to adjust consistency)
  • ½ clove Garlic, minced (optional)
  • 8 oz Shishito Peppers, washed and thoroughly dried
  • 1 Tbsp Neutral Oil (rapeseed, grapeseed, or vegetable)
  • ½ tsp Flaky Sea Salt (Maldon or similar)

Instructions:

  1. In a small mixing bowl, whisk together the mayonnaise, white miso paste, fresh lime juice, toasted sesame oil, and minced garlic (if using). Add cold water (1 teaspoon at a time) until the dip reaches a smooth, scoopable consistency. Cover and refrigerate for at least 10 minutes to allow the flavors to meld.
  2. Thoroughly wash the Shishito peppers and ensure they are completely dry by blotting away all excess moisture with paper towels or a clean tea towel. This is crucial for achieving a proper blister.
  3. Place a heavy-bottomed pan (ideally cast iron) over high heat. Let the pan heat up empty for 2–3 minutes until it is smoking hot.
  4. Once the pan is screaming hot, add the neutral oil and swirl to coat. Carefully add the dried Shishito peppers. Cook the peppers, turning occasionally with tongs, for 3–5 minutes. The peppers are done when their skins are softened, wrinkled, and have large patches of black char/blistering.
  5. Immediately transfer the blistered peppers to a serving plate. Sprinkle generously with flaky sea salt while they are still hot. Serve the hot, salted Shishito peppers immediately alongside the chilled Miso-Lime Dip.