Sheldon Simeon—two-time Top Chef finalist and author of “Cook Real Hawai’i”—reveals one of his most-requested recipes, Blistered Shishito Peppers with Furikake Ranch and Crispy Quinoa. The thrill of eating shishito peppers is that they’re not hot—until they are! About one in every five shishitos packs a punch, which pairs perfectly with the creamy ranch that Sheldon infuses with a ton of umami flavor from the Japanese furikake seasoning. Blistered in a screaming hot pan and then tossed with garlic salt and a squeeze of lemon, the smoky, sweet, and sometimes spicy shishitos are sprinkled with crispy quinoa for their nutty flavor and crunchy texture. Try these once and they’re guaranteed to become your new favorite snack!

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Blistered Shishitos with Furikake Ranch
For the furikake:
2/3 cup raw sesame seeds
3 unseasoned nori sheets (dried toasted seaweed), about 1/4 ounce
2 tablespoons bonito flakes
2 teaspoon sugar
2 teaspoon Diamond Crystal (or 1 1/2 teaspoons Morton) kosher salt

For the shishitos:
Neutral oil, for frying, plus 2 tablespoons
1/2 cup cooked quinoa, well drained
Kosher salt
3/4 cup store-bought or homemade ranch dressing
1pound shishito peppers
Garlic salt, for serving
1/2 lemon, cut into wedges

1.Make the furikake: In a dry pan or skillet, toast the sesame seeds over medium heat until lightly toasted, about 2 minutes, stirring often. (If your seeds are already roasted, skip this step.) Transfer to a small bowl and let cool completely.
2. If the nori sheets are not crisp enough to crumble easily, carefully toast them by waving them over a gas flame or placing under a broiler for a few seconds.
3. In a food processor, combine the sesame seeds, crumbled nori, bonito flakes, sugar, and salt. Pulse 8to 10 times or until mixture is well blended. Store in a resealable container in a cool, dry place for up to 1 month.
4. Make the shishitos: Spread the ranch dressing on a platter. In a small saucepan, heat about 1 inch of oil over medium high heat. When a deep-fry thermometer registers about 350°F, very carefully add the quinoa to the pan (it may pop and splatter). Cook, stirring occasionally, until it floats to the top and is crispy, 2 to 3 minutes, depending on the quinoa’s moisture content. Drain the fried quinoa on paper towels and season with a pinch of kosher salt.
5. Add the remaining 2 tablespoons of oil to a large skillet or wok and place over high heat. Once the oil begins to smoke, cook the shishitos in 2 to 3 batches, searing the peppers on all sides, turning occasionally, until they begin to blister and are charred in spots, 3 to 4 minutes per batch. Place the shishitos on the platter with the ranch dressing. Season to taste with garlic salt and squeeze the lemon wedges over. Sprinkle with the fried quinoa and furikake and serve right away.

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Sheldon Simeon’s Blistered Shishito Peppers with Furikake Ranch Are Seriously Good | Chefs At Home

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