Steps

1. Cut the 5 bell peppers in half lengthwise and remove the stems, seeds, and pith.
   🕒 00:54
2. Immerse the bell peppers in ice water and refrigerate for 30 minutes. (Secret Tip!) Soaking in ice water and refrigerating makes them fresh, crisp, and less bitter.
   🕒 01:00
3. In a bowl, combine 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), and 1 tsp sugar. Mix well to create the sauce.
   🕒 01:07
4. In a separate bowl, add 150g ground pork, 100g firm tofu (lightly squeezed to remove excess water), 1 tbsp potato starch, and 1/4 tsp salt. (Secret Tip!) Adding tofu keeps it delicious and light even when cold.
   🕒 01:25
5. Mash the firm tofu while mixing, and knead until sticky.
   🕒 01:31
6. Heat oil in a frying pan over medium heat.
   🕒 01:41
7. Divide the meat mixture into 10 portions. Scoop with a spoon, shape into flattened circles, and place them in the frying pan. (Secret Tip!) Using a spoon prevents your hands from getting messy.
   🕒 01:52
8. Cook until the meat mixture is browned on one side.
   🕒 02:11
9. Flip the meat.
   🕒 02:17
10. Cover with a lid and steam over low to medium heat for 2 minutes. (Secret Tip!) Steaming ensures it's cooked through.
    🕒 02:26
11. Wipe away excess oil with a paper towel.
    🕒 02:39
12. Mix the prepared sauce well and pour it into the frying pan.
    🕒 02:53
13. Over medium to medium-high heat, cook until the sauce thickens and coats the tsukune.
    🕒 02:55
14. Arrange the tsukune on a plate.
    🕒 03:15
15. Drain the bell peppers from the ice water using a colander and arrange them on the plate.
    🕒 03:19
16. Place the tsukune into the hollow of the bell peppers and serve. (Secret Tip!) Gently press down on the bell pepper with your hand before placing the tsukune on top to make it easier to eat.
    🕒 03:41