Start by gathering all your ingredients. This makes the cooking process smoother and quick. Rinse the shishito peppers under cold water and let them dry. Chop the garlic finely, and get your seasonings ready.

In a large skillet, heat the roasted sesame oil over medium heat. Ensure it's hot enough to create a nice sizzle when you add the garlic.

Once the oil is shimmering, toss in the finely chopped garlic. Sauté it for about a minute. You want it golden but not burnt. Trust me; burnt garlic can ruin the flavor.

Now, it’s time for the stars. Add the shishito peppers to the skillet. Sauté them for approximately 4-5 minutes, stirring occasionally. You’re aiming for blistered skin and tenderness.

Once the peppers are nicely blistered, add the rice vinegar, soy sauce, Sriracha, and agave syrup. Stir well to combine all the flavors. Allow it to cook for an additional 2-3 minutes, letting the sauce coat the peppers beautifully.

Finally, remove the skillet from the heat and transfer the shishito peppers to a serving dish. Sprinkle toasted sesame seeds on top. Serve immediately and savor every bite.