Part 1: Prepare the Creamy Sriracha-Lime Dipping Sauce

1. Combine Ingredients: In a small bowl, add the Kewpie mayonnaise, sriracha (start with 1 tablespoon), fresh lime juice, soy sauce (or tamari), toasted sesame oil, and minced garlic.

2. Whisk Until Smooth: Use a small whisk or a fork to mix all the ingredients together until the sauce is completely smooth and uniform in color.

3. Taste and Adjust: Taste the sauce. If you want it spicier, add more sriracha. If it needs more brightness, add another squeeze of lime juice. If it needs more savory depth, a tiny splash more soy sauce can be added.

4. Set Aside: Set the dipping sauce aside while you cook the peppers. You can also make this sauce up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors will actually meld and deepen over time.

Part 2: Cook the Blistered Shishito Peppers

1. Prepare the Peppers: Gently wash the shishito peppers under cool water and then dry them completely with a clean kitchen towel or paper towels. This is a crucial step. Any water on the peppers will cause the hot oil to splatter dangerously and will steam the peppers instead of blistering them.

2. Heat the Pan and Oil: Place a large skillet (cast iron is ideal, but a heavy-bottomed stainless steel or non-stick pan will also work) over medium-high heat. Add the tablespoon of high-smoke-point oil. Let the oil heat up until it begins to shimmer. You want the pan to be very hot to achieve a quick, hard sear.

3. Add the Peppers: Carefully add the dried shishito peppers to the hot pan. Spread them out into a single, even layer. It’s important not to overcrowd the pan. If necessary, cook the peppers in two batches. Overcrowding will lower the temperature and cause the peppers to steam.

4. Cook and Blister: Let the peppers cook, undisturbed, for about 1-2 minutes. You want to give them time to develop a good char on one side. You’ll see the skin start to puff up and turn white and brown in spots—this is the blistering you’re looking for!

5. Toss and Continue Cooking: Using tongs or by shaking the skillet, toss the peppers so they can char on all sides. Continue to cook for another 3-5 minutes, tossing every minute or so, until the peppers are tender and blistered all over. Some will be more charred than others, which adds to the texture and flavor.

6. Season Immediately: As soon as the peppers are done, immediately transfer them from the hot skillet to a serving platter or bowl. While they are still hot and glistening with oil, generously sprinkle them with the flaky sea salt. The salt will adhere much better when they are hot.

7. Garnish and Serve: Garnish with toasted sesame seeds if desired. Serve the hot blistered shishito peppers immediately with the creamy sriracha-lime dipping sauce on the side and a few fresh lime wedges for squeezing over the top.