Steps

1. In a heat-resistant plastic bag, combine 150ml Water, 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Soy Sauce, 2 tsp Vinegar, 2 tsp Sugar, 1 tsp Dashi Powder, and 1 pack Bonito Flakes (Katsuobushi). [Key Tip!] If you are concerned about the alcohol in the mirin, boil it off before using.
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2. Rinse 8 Bell Peppers under water and pat them dry with paper towels to prevent oil splatter.
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3. Use the bell peppers whole, keeping the stems intact. Make one hole with a chopstick or skewer to prevent bursting. [Key Tip!] You can remove the stems and seeds if you prefer.
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4. Heat oil in a frying pan over medium heat.
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5. Once the pan and oil are hot, arrange the bell peppers and grill until browned.
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6. Flip the peppers once browned.
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7. Cover with a lid and steam-grill over medium heat for 2 minutes.
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8. After steaming and browning one side, stand the peppers up and grill the stem side as well.
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9. Once the stem side is browned, flip the peppers and continue grilling until all sides are evenly browned, especially any areas that are still lightly colored. [Key Tip!] Thoroughly browning and cooking the peppers until tender enhances their fragrance and softness, making them absorb the marinade better.
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10. Once all sides are browned and cooked through, transfer the peppers to the plastic bag with the prepared marinade.
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11. Place the bell peppers in the plastic bag and let them marinate for 30 minutes to 1 hour, allowing the flavors to soak in.
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12. Once marinated, remove the peppers from the plastic bag and arrange them on a plate. [Key Tip!] If any bonito flakes are stuck to the inside of the plastic bag, carefully remove them before plating.
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