Charred Shishito Pepper and Miso Dip

Name: Charred Shishito Pepper and Miso Dip
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1 lb (450 g) shishito peppers, fresh, rinsed and patted dry; 1½ tbsp (22 ml) neutral oil (vegetable, canola, or grapeseed oil); ½ tsp (3 g) kosher salt; ¾ cup (180 ml) sour cream, full-fat; 2 tbsp (36 g) white miso paste; 1½ tsp (7 ml) toasted sesame oil; 1 tbsp (15 ml) rice vinegar; 1 clove (5 g) garlic clove, fresh, minced; to taste freshly ground black pepper; ½ tbsp (8 g) sesame seeds, white, for garnish (optional); 1 stalk (10 g) scallions, thinly sliced, for garnish (optional)

From the MyKitchenBank Kitchen

A smoky, umami-rich dip made from charred shishito peppers blended with creamy sour cream, miso paste, and sesame oil. The high-heat charring brings out the peppers' natural sweetness and subtle heat while creating a depth of flavor. This dip is creamy, tangy, and perfect for serving with vegetables, crackers, or crudités.

Prep: 10 min
Cook: 12 min
Wait: 5 min
Total: 27 min
Makes: About 1.5 cups (360 ml), serves 6 as an appetizer

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Steps

Before you start

Pat shishito peppers dry before cooking so they char properly
Have all ingredients measured and ready before you start charring
Ensure your cast iron skillet or stovetop pan is well-seasoned or use a non-stick pan

1
Char the peppers
- Heat the 12-inch cast iron skillet over medium-high heat until it begins to smoke lightly, about 2 minutes.
- Add the neutral oil and swirl to coat.
- Working in a single layer, add the dry shishito peppers and let them sit undisturbed for 2 minutes until the bottoms blister and blacken.
- Toss and continue cooking for another 3–4 minutes, stirring occasionally, until the peppers are blistered all over and have deep charred spots.
- They should be soft and pliable but still hold their shape.
- Transfer to a cutting board and let cool for 3 minutes.
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Ready when: Peppers are blistered and charred all over, soft and pliable
Tip: Don't stir too often—let the bottoms sit to develop color and depth of flavor. If your pan isn't hot enough, the peppers will steam instead of char.
2
Remove pepper seeds
- Once the charred peppers are cool enough to handle, cut each pepper in half lengthwise and remove the stem and seeds using the tip of a knife or your fingertip.
- Discard the stems and seeds.
- You should have about 8–10 oz (225–280 g) of usable pepper flesh.
- There's no need to remove the charred skin—it adds flavor and color to the dip.
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Ready when: Seeds and stems removed; charred pepper halves ready to blend
Tip: The charred skin is intentional and adds depth—leave it on. If any pepper is completely blackened and burnt, you can discard it.
3
Blend the dip base
- Add the charred pepper pieces, sour cream, white miso paste, sesame oil, rice vinegar, minced garlic, and kosher salt to a blender or food processor.
- Blend on medium speed for 30–45 seconds, scraping down the sides once, until smooth and creamy with a thin stripe pattern from the sesame oil visible.
- Do not overblend—the texture should be smooth but not thin or watery.
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Ready when: Dip is smooth and creamy, with no large pepper chunks visible
Tip: If the miso paste is clumpy, blend it with the sour cream first for 10 seconds before adding the other ingredients. Don't overblend or the texture becomes thin and loses body.
4
Season and serve
- Transfer the dip to a serving bowl.
- Taste and adjust the seasoning with a pinch of kosher salt and freshly ground black pepper.
- Drizzle the top with a tiny amount of extra sesame oil if desired, and garnish with sesame seeds and sliced scallions.
- Serve immediately at room temperature with vegetable crudités, crackers, rice crackers, or crispy wonton chips.
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Ready when: Dip is seasoned to taste and ready to serve
Tip: This dip tastes best at room temperature, when the flavors are most vibrant. If you must serve it chilled, let it sit out for 15 minutes before serving.

Good to know

Tips

Charring the peppers over high heat is key—it brings out their natural sweetness and creates a smoky depth. Don't rush this step or steam them instead.
White miso paste is milder and slightly sweet compared to red miso, which makes it ideal for this dip. It adds umami without overpowering the charred pepper flavor.
The sesame oil is potent—a little goes a long way. Start with 1.5 tsp and add more only if you want a stronger toasted sesame taste.
Serve this dip at room temperature or lightly chilled for the most vibrant flavor. Cold temps mute the umami and sesame notes.

Make ahead

Yes. Make the dip up to 2 days ahead; store it covered in the refrigerator. Bring to room temperature for 20 minutes before serving for the best flavor. The dip also tastes great served slightly chilled if you prefer.

Storage & reheating

Room temperature: 2 hours (in a covered bowl). Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month. Thaw overnight in the refrigerator and stir well before serving. The texture may be slightly thinner after thawing.

Substitutions

white miso paste → red miso paste. Use the same amount. Red miso will make the dip slightly darker, earthier, and more assertive in flavor. It works well if you prefer a deeper umami profile.
sour cream, full-fat → Greek yogurt (full-fat) or crème fraîche. Use the same amount. Greek yogurt will make the dip tangier and slightly thinner; crème fraîche will add richness. Both work beautifully.
toasted sesame oil → garlic-infused oil or regular olive oil. Use the same amount. You'll lose the toasted sesame flavor, but garlic-infused oil adds a different savory dimension.
shishito peppers, fresh → padron peppers or poblano peppers. Padron peppers work 1:1 as a direct substitute with similar heat and sweetness. Poblanos require removing the thick skin after charring, and use 2–3 medium poblanos for the same amount of usable pepper flesh.