This recipe for roasted shishito peppers with bonito flakes is not only easy, but a quick appetizer to make that will wow friends and family. I attempted to recreate a recipe that I had at a really awesome sushi place close to my apartment, which started my love for bonito flakes. If you don’t know what bonito flakes are, they are shaved pieces of smoked and dried bonito, which is a type of tuna. Bonito flakes are commonly used in Japanese cooking, usually as an ingredient in fish broth. These flakes have a really unique umami, salty, and smokey flavor that makes a delicious and pretty garnish. I picked up mine at my local Japanese grocery store, since my neighborhood has a large Japanese community. You can also find them on amazon.
Most of the time these peppers are mild, but a few can be pretty spicy so I recommend serving it with a refreshing dipping sauce. I think my lemon garlic aioli would taste delicious with it, but the sky is the limit, so feel free to be creative. The aioli can be made ahead of time as well, so these can be quickly made right before or even during a party.
- 12 oz shishito peppers
- 1 tbsp extra virgin olive oil
- 1 tbsp coconut aminos
- ⅛ tsp sea salt
- 3 tbsp bonito flakes (or more to taste)
- Preheat oven to 450 degrees.
- Mix peppers with olive oil, coconut aminos, and sea salt. Then wrap it all in foil and let it roast for 6 minutes.
- Then unwrap peppers from foil and broil peppers for two minutes. Then move them around on the baking sheet so they blister evenly and broil for another two minutes, or until desired amount of blistering occurs.
- Transfer peppers to a serving dish, and drizzle with additional coconut aminos and sprinkle bonito flakes over top and serve immediately.