How To Grill A Quick Shishimai and Negi Appetizer

Shishimai, our shishito pepper has a bright, rich flavor making it a perfect for barbeques. Paired with the mild, earthy flavor of Negi, our bunching onion, we have texture and crowd-pleasing aromatics. This easy appetizer provides some crunch and fun at any lunch or dinner activity. In the video below, Chris walks us through a simple way to blister these veggies, preferably on a warm summer day with a beer in hand. Enjoy!





  1. Peel away the first couple of layers of 4-5 Negi stalks at white base.
  2. Rinse or wipe off dirt that remains.
  3. Cut off green tops of Negi stalks and save for future use. They are not needed in this recipe.
  4. Chop white ends of Negi into 1 inch chunks.
  5. Rinse a plateful of Shishimai. 



  1. On a flattop grill, preheat your surface and add a light cooking base of oil. Let the oil heat up before you add veggies.
  2. Once hot, put Negi on the grill. Let it cook for a few minutes on its own. Make sure you hear the sizzle, then you know the flattop is hot enough!
  3. Let sit for a few minutes to blister, then give them a little toss and add Shishimai.
  4. Drizzle with more oil and add salt
  5. Give another toss. Make sure everything is in a single layer on the grill so that it can cook evenly.
  6. Let it sizzle. Then toss again.
  7. Let veggies cook for another 10-15 minutes to blister. 


Serve hot. 

Friends and family will all love this healthy, delicious recipe! 

And kids give it two thumbs up!


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