Charred Shishito and Bell Pepper Skewers with Sesame-Garlic Sauce

Ingredient Spotlight

Shishito peppers

A small, thin-skinned Japanese pepper often blistered or charred whole and served as an appetizer; they’re typically mild (sweet and slightly grassy) but about one in ten can be noticeably spicy. Originating in Japan and now popular in restaurants and food markets, they’re found at Asian markets, farmers’ markets, and many larger grocery stores when in season. Substitute with Padron peppers, mild mini peppers, or small poblano/anaheim chiles if you can’t find shishitos.

Ingredient Spotlight

Toasted sesame oil

A dark, highly aromatic oil made from toasted sesame seeds used across East Asian cuisines as a finishing or flavoring oil rather than for high-heat cooking; it has an intense nutty, toasty aroma and flavor. Common in Korean, Japanese, and Chinese cooking, it’s sold in the international aisle or oil section of most supermarkets and Asian groceries. If you don’t have it, use a very small amount of toasted peanut oil or regular (untoasted) sesame oil plus a drizzle of toasted sesame oil if possible, or omit to avoid overpowering the dish.

Ingredient Spotlight

Tamari

A Japanese-style soy sauce traditionally made as a byproduct of miso production; tamari is often darker, richer, and typically lower in wheat (many brands are gluten-free) with a smoother, less salty profile than regular soy sauce. It’s common in Japanese cooking and widely available at Asian markets and mainstream supermarkets. Substitute with regular soy sauce (if gluten is not an issue) or coconut aminos for a gluten-free alternative, adjusting salt to taste.