Blistered shishito peppers (Shishitō yaki)

1. Wash the peppers, dry them thoroughly and prick each once with the tip of a knife so they don't burst while cooking.

2. Heat a heavy frying pan until very hot over high heat and add the oil.

3. Add the peppers in a single layer and fry for 2-3 minutes, shaking only occasionally, until the skins blister and brown in patches.

4. Turn and cook for 1-2 more minutes until softened but still bright green.

5. Take off the heat, sprinkle with salt and drizzle with the soy sauce.

6. Transfer to a plate, sprinkle with katsuobushi and serve immediately, piping hot.

Tip: Shishito peppers are usually mild, but about one in ten is surprisingly hot – that's "shishito roulette". Small, thin-walled green peppers (like padrón) work instead of shishito.