Serves 1
  • Ingredients:
  • • 1/2 pound shishito peppers, washed and patted dry
  • • 1 tablespoon extra-virgin olive oil
  • • Togarashi, Furikake or Coarse sea salt


  1. Heat your Kalorik Smokeless Grill to high heat and turn the fan on.
  2. Place the shishito peppers in a mixing bowl, add the olive oil and toss to coat.
  3. Place the peppers on the hot grill in a single layer and grill the peppers, uncovered, turning occasionally, until they start to blister, about 6 to 8 minutes total.
  4. Place the grilled shishito peppers in a shallow serving bowl and sprinkle with Togarashi, Furikake or coarse salt. Serve warm.

Furikake and Togarashi are Japanese seasonings; Togarashi is a chili pepper blend that has a bit of heat and Furikake is a seaweed based spice mixture that is salty and sweet…You choose! Or, simply sprinkle a bit of coarse salt over the peppers before serving.

  • Recipe by
    Chef Jamie Gwen