Blistered Shishitos with Dashi Soy Sauce

Preheat a large skillet to medium-high heat with a drizzle of oil.

In a small dish, combine soy sauce, rice vinegar, sugar, and dashi together until very well mixed.

When skillet is very hot, add peppers in one layer and let them sizzle and blister for 2 minutes. Flip the peppers, let cook for 1 minute more without disturbing, then pour half of the sauce into the skillet. Toss to coat the peppers, and turn heat off skillet.

Pour peppers and sauce into a bowl. Pour in remaining dashi sauce and top with scallions and sesame seeds. Serve as an appetizer or side dish. Enjoy!

Notes:
1. I also like to top this with bonito (fish flakes for topping, not to dissolve in stock) and salty bright red pickled ginger.
2. When I make this for a side dish, I cut the stems off before pan-frying the peppers to make it easier to eat from a plate.