Steps

1. Trim only the tip of the stem of 1 Bell Pepper. Slice the pepper thinly with the stem and seeds still attached.
   🕒 00:53
2. Rinse 50g Bean Sprouts under water and drain well.
   🕒 01:21
3. In a bowl, combine 1 tbsp Miso, 1 tsp Sugar, 1/2 tbsp Cooking Sake (Rice Wine), and 1/2 tbsp Mirin (Sweet Rice Wine). Mix well to create the miso sauce. This is the key! For a bento, a sweeter, richer flavor is recommended.
   🕒 01:28
4. Vigorously tenderize the entire surface of 3 slices of Pork Loin (for Ginger Pork) with the tip of a knife.
   🕒 02:09
5. Make about 20-30 shallow cuts, especially on the edges that tend to curl, to prevent curling during cooking and improve texture.
   🕒 02:32
6. Apply the prepared miso sauce to one side of the treated pork slices. This is the key! Applying to only one side at this stage prevents soiling your tray or hands.
   🕒 02:54
7. Heat Sesame Oil (to taste) in a frying pan. Add the thinly sliced 1 Bell Pepper and the drained 50g Bean Sprouts simultaneously over high heat.
   🕒 03:28
8. Once the moisture from the bean sprouts has evaporated and the bell pepper has softened, sprinkle with Salt (to taste) and toss to combine.
   🕒 04:22
9. Set the stir-fried bell peppers and bean sprouts aside to cool.
   🕒 04:51
10. Heat Vegetable Oil (to taste) in the same frying pan. Place the pork slices, miso-coated side down.
    🕒 05:03
11. Apply miso sauce to the other side of the pork in the pan. Grill until golden brown, being careful to prevent burning. This is the key! The miso sauce contains a lot of sugar, so it can burn easily; be cautious.
    🕒 05:44
12. Flip the pork and grill the other side until golden brown and cooked through.
    🕒 06:15
13. Serve 1 serving of Cooked Rice in a bento box. Top with the cooled stir-fried bell peppers and bean sprouts, and the grilled pork. This is the key! Ensure the ingredients are completely cooled before packing into the bento box.
    🕒 06:46