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Heat a large heavy skillet over medium-high heat.
Place the peppers in a medium bowl and toss with olive oil; set aside.
When the skillet is hot, arrange the peppers in a single layer; reserve the bowl they were in.
Saute the peppers uncovered, turning occasionally, until they charred and blistered, about 6 to 8 minutes total.
Return the peppers to the bowl, and toss with togarashi and salt. Squeeze lemon over peppers, to taste. Serve immediately.