Shishitos have sprung up everywhere over the past few years, and I for one couldn't be happier. These milk chiles are crinkly, green, thin-skinned, and sweet, and probably migrated from Portugal in the 16th century to Japan, where they have long been served in izakaya, which is a fancy way of saying they're bar food. Shishito have caught on on the United States, where they are typically panfried or grilled and served with a mound of shaved bonito or katsuobushi on top. Although I usually bag mine at a nearby Japanese market, more and more upscale markets are keeping them on hand. Note: According to chile legend, nine out of every 10 shishitos are mild...that one, though, it's a stinker. This recipe first appeared in EveryDayCook.Photo by Lynne Calamia
Toss the shishitos with the olive oil and salt in a large mixing bowl. Arrange the chiles in an even layer on the grill and cook, uncovered, for 3 minutes. Flip and grill for another 2 to 3 minutes, until the skins are slightly blistered.
Move the shishitos back to the mixing bowl and toss with the soy sauce. Then, quickly place on a platter and top with the katsuobushi flakes.
To consume, simply grab one by the stem and eat the entire pod, seeds and all.