Steps

1. Rinse the green peppers and pat them dry.
   🕒 01:29
2. Push the stems inward and cut the green peppers in half. Remove the stems and seeds. Remove the pith as it can cause bitterness. (Key Tip!) If you're concerned about bitterness, make sure to remove the pith thoroughly.
   🕒 01:34
3. Finely slice the green peppers into 3mm to 5mm strips, cutting against the grain. (Key Tip!) Cutting against the grain helps the seasoning penetrate better. If you prefer a crispier texture, you can slice them along the grain.
   🕒 02:00
4. Place the sliced green peppers in a heatproof container.
   🕒 02:28
5. Loosely cover the heatproof container with plastic wrap, leaving one vent for steam to escape. Microwave on 600W for 1.5 minutes. (Key Tip!) Heating allows the seasonings to meld better and removes the bitterness from the green peppers.
   🕒 03:01
6. Immediately transfer the heated green peppers to ice water and stir for about 20 seconds to cool them down. (Key Tip!) Cooling in ice water prevents the green peppers from discoloring and maintains their crisp texture. Avoid soaking for too long, as it can make them watery.
   🕒 03:14
7. Thoroughly drain the cooled green peppers and pat them dry with paper towels. (Key Tip!) Any remaining moisture can dilute the flavor, so be sure to dry them well.
   🕒 03:56
8. Return the dried green peppers to the container and coat them with 1 tbsp of sesame oil. (Key Tip!) Coating with sesame oil prevents the peppers from releasing moisture, ensuring a flavorful result without the taste becoming diluted.
   🕒 04:14
9. Add 10g of salted kelp, 1/2 tsp of chicken bouillon powder, 3g of bonito flakes (katsuobushi), and 1/2 tsp of grated garlic to the green peppers and mix well.
   🕒 04:35
10. Once well combined, the Addictive Green Pepper Salad is ready.
    🕒 04:47
11. Rinse the shiso leaves and pat them dry. Remove the stems, roll them from the tip towards the stem, cut in half, and then julienne.
    🕒 05:31
12. Cut the bacon into 1cm strips and gently separate the pieces.
    🕒 06:00
13. Heat sesame oil in a frying pan. Add the 5 slices of bacon and cook until browned and crispy. (Key Tip!) Crispy bacon adds a nice textural contrast. Be careful of oil splattering.
    🕒 06:13
14. In a bowl, combine 300g of cooked rice with [A] 1/2 tsp chicken bouillon powder and [A] 1/2 tbsp mentsuyu (double strength) and mix well.
    🕒 06:39
15. Add the fried bacon (including the rendered fat), 50g of the prepared Addictive Green Pepper Salad, the julienned 3 shiso leaves, and 1/2 tbsp of white sesame seeds to the rice. Mix gently.
    🕒 06:56
16. Form into rice balls of your desired size. (Key Tip!) Since there are ingredients mixed in, form the balls firmly to prevent them from falling apart.
    🕒 07:16
17. The Addictive Green Pepper Salad Onigiri is complete.
    🕒 07:45