This dish will change your perception of bell peppers! Scorched bell peppers simmered in dashi, creating the ultimate Yakihitashi. The perfect balance of fragrant char, melting texture, and deep umami from the dashi makes it ideal with rice or as a snack.
Ingredients
Main Ingredients (2 servings)
- Bell Peppers 5 (150g)
- Oil 2 tsp
Seasonings
- [A] Water 120cc
- [A] Bonito flakes (powdered) 2g
- [A] Aji-no-moto (MSG) 3 shakes
- [A] Salt 1/4 tsp
- [A] Soy Sauce 1 tsp
- [A] Mirin (Sweet Rice Wine) 1 tsp
- Sesame Seeds to taste
- Shichimi (for flavor change)
Steps
- Cut 5 Bell Peppers (150g) in half. Cook them without removing the seeds or core. 【Tip!】 The seeds and core of bell peppers are sweet and nutritious, adding more umami when cooked. If you're concerned about the texture, you may remove them.
- Heat 2 tsp oil in a frying pan over medium-high heat and cook the bell peppers skin-side down.
- Once deeply charred, flip them over and lightly brown the other side. 【Tip!】 By thoroughly charring the skin first, the fragrance is enhanced, and you achieve a melting texture.
- Add 120cc water, 2g bonito flakes (powdered), 3 shakes Aji-no-moto, 1/4 tsp salt, 1 tsp soy sauce, and 1 tsp Mirin (Sweet Rice Wine), then bring to a boil.
- Once boiling, cover with a lid and simmer over low-medium heat for 5 minutes.
- Remove the lid and sprinkle with sesame seeds to taste. Serve in a bowl and add Shichimi if desired.
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