This recipe for "Cooked Green Peppers" is perfect for when you have a lot of bell peppers to use up. It's delicious with rice and can be stored in the refrigerator for about a week, making it ideal for lunch boxes and snacks. This easy-to-make dish can even be enjoyed by those who don't usually like bell peppers.
Ingredients
Main Ingredients (For Making Ahead)
- Bell Peppers, 10 medium
- Katsuobushi (Dried Bonito Flakes), 2.5g x 2 packets
- White Sesame Seeds, 1 tbsp
Seasonings
- Sesame Oil, 1 tbsp
- [A] Sugar, 1 tbsp
- [A] Cooking Sake (Rice Wine), 1 tbsp
- [A] Mirin (Sweet Rice Wine), 1 tbsp
- [A] Soy Sauce, 2 tbsp
Steps
- Wash the 10 bell peppers and cut them in half lengthwise.
- Remove the seeds and cores from the cut bell peppers.
- Slice the bell peppers into thin strips about 2-3mm wide.
- Heat a frying pan over medium heat and add 1 tbsp of sesame oil.
- Once the pan is hot, add all the sliced bell peppers and stir-fry until they soften.
- Once the bell peppers have softened, turn off the heat temporarily.
- Add 1 tbsp sugar, 1 tbsp cooking sake, 1 tbsp mirin, and 2 tbsp soy sauce to the pan and mix.
- Turn the heat back on and simmer until most of the liquid from the seasonings has evaporated.
- Once the liquid has evaporated, turn off the heat again.
- Add the 2 packets (2.5g each) of katsuobushi and mix, allowing it to absorb the moisture.
- Add 1 tbsp of white sesame seeds and mix everything together.
- Transfer to a serving dish. It can be stored in the refrigerator for about 1 week.
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