I'm always buying shishito peppers on impulse. They never sit around too long, because quickly charring them is as simple as it is delicious. Adding an egg transforms my favorite snack into a satisfying meal. —Sippity Sup (Greg Henry)
lightly toasted white sesame seeds
clove garlic, peeled and minced
(2-inch piece) fresh ginger, peeled and grated
freshly cracked black pepper
plus 1 tablespoon, canola oil (divided)
fresh shishito peppers
thinly sliced radishes
black seaweed seasoning mix (nori komi furiake)
Make the sauce: In a blender or mini-food processor purée soy sauce, vinegar, honey, mustard, sesame oil, white sesame seeds, garlic, ginger, and black pepper until smooth. With the motor running, drizzle in ½ cup canola oil until sauce is emulsified; set aside.
Fry the eggs: Warm a large nonstick or cast-iron skillet over medium heat. Add ¼ cup oil, then crack the eggs into skillet taking care to keep the yolks intact. Raise heat to medium-high and cook the eggs to your liking while basting the whites occasionally with the oil in the pan to help them set up.
Char the peppers: Meanwhile, heat remaining 1 tablespoon oil in a separate large cast-iron skillet over medium-high heat. When the oil is very hot, but not quite smoking, add the peppers, tossing occasionally, until they begin to char on all sides.
To serve: Divide the warm peppers and radish slices between four plates. Top each with a fried egg, a drizzle of the prepared sauce and a good sprinkling of roasted black seaweed seasoning. Serve immediately.