Soak some long wooden skewers in water for at least 30 minutes.

While the skewers are soaking, prepare your indoor or outdoor grill to medium heat.

Once the skewers are soaked, thread the shisito peppers onto the skewers. I typically can fit about 15 shisito peppers per skewer. Drizzle the skewers with sesame oil and carefully place them over direct heat on the grill.

Grill the peppers for 2-3 minutes on each side until they are blistered and start to char. Flip the skewers and repeat the process for the opposite side.

Once the peppers are cooked on both sides, remove them from the grill. The skin should be fairly blistered all around and the peppers skin should be soft.

Drizzle them with soy sauce and serve immediately.