Steps

1. Submerge 3 Bell Peppers whole in ice water to make them crisp. (Key tip!) Soaking them after cutting would release their aroma, so it's best to submerge them whole in ice water.
   🕒 01:26
2. Finely chop 1 Myoga Ginger.
   🕒 02:18
3. Finely chop 1/4 stalk Green Onion.
   🕒 02:30
4. Finely chop 3 Shiso Leaves.
   🕒 02:42
5. Scrape off the scales of 1 whole Sashimi-grade Horse Mackerel with a knife.
   🕒 02:52
6. Remove the "zeigo" (hard scales) from the horse mackerel by holding your knife at an angle and making small, quick movements.
   🕒 04:36
7. Remove the head and internal organs of the horse mackerel.
   🕒 05:27
8. Make an incision along the bloodline on the belly, then wash under water and thoroughly remove the blood with your fingers.
   🕒 06:12
9. Pat the entire horse mackerel dry with paper towels to ensure cleanliness.
   🕒 06:35
10. Fillet the horse mackerel into three pieces using the "daimyo oroshi" technique. Slide the knife along the backbone and remove each fillet.
    🕒 07:10
11. Using a boning tweezer, remove the horse mackerel's rib bones and the central small bones, pulling towards the head.
    🕒 08:40
12. Peel the skin of the horse mackerel by hand, starting from the head. Hold down the remaining part with the back of your knife and peel off slowly.
    🕒 10:04
13. Roughly mince the horse mackerel flesh, with skin and bones removed, using a knife.
    🕒 11:28
14. In a bowl, combine the roughly minced horse mackerel, and the Myoga Ginger, Green Onion, and Shiso Leaves chopped in steps 2-4.
    🕒 11:48
15. Add [A] Grated Ginger 1/2 tsp, [A] Mirin (Sweet Rice Wine) 1 tsp, [A] Sesame Oil 1/2 tsp, and [A] Miso 1.5 tbsp to the same bowl. Mix everything well. (Key tip!) To maintain the texture of the horse mackerel, avoid mincing too finely and simply mix it with the miso.
    🕒 12:25
16. Halve the crisp Bell Peppers that have been in ice water, and remove the seeds and stems.
    🕒 13:31
17. Stuff the halved bell peppers with the horse mackerel tataki mixture made in step 15.
    🕒 14:45
18. Sprinkle White Sesame Seeds (to taste) over the garnished horse mackerel and bell peppers.
    🕒 14:59
19. Plate it on a summery dish and it's done!
    🕒 15:05