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Shishito Peppers with Toasted Panko

Shishito Peppers with Toasted Panko

Fresh Shishito Peppers are sautéed with butter, soy sauce and lemon juice.  Topped with olive oil toasted panko.  
Course Appetizer
Cuisine Japanese
Keyword Butter, Farmer's Market, Japanese street food, Lemon Juice, pan fry, panko, Shishito Peppers, soy sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Koshiki Yonemura


  • 500-600 grams Shishito Peppers washed
  • 1 tablespoon butter
  • 1/2 cup panko
  • 2 tablespoon olive oil
  • 1/4 cup soy sauce
  • 2 teaspoon lemon juice


  • Heat a heavy cast frying pan on low to medium heat. Add some olive oil and panko and toast until crispy and golden brown. Set it aside. This can be made couple of days ahead of time.
  • Mix the soy sauce and lemon juice.  
  • Heat another frying pan large enough to hold all the peppers in one layer. Add a tablespoon of olive oil then add shishito peppers to the frying pan. Start off with high heat to give the pepper some color and then turn down the heat medium low. Add a sprinkle of salt to help soften the shishito peppers.  
  • When just about fully cooked ( the peppers will begin to wilt ) add the butter to the pan and turn the heat up. Now, slowly add the soy sauce with lemon juice until you reach the desired amount of sauce and saltiness. Arrange the shishito peppers on a plate and finish with the toasted panko. Serve immediately. Yum