No knives or cutting boards needed! This innovative simmered dish uses whole bell peppers, making even the stems and seeds delicious. Easily create an exquisite side dish, bursting with flavor, alongside fried tofu pockets. Try this fantastic "second tier" side dish, conceived by Kō Kentetsu, that pairs perfectly with both rice and drinks.
Ingredients
Main Ingredients (2 servings)
- Bell Peppers 4-5
- Fried Tofu Pockets (Aburaage) 2 sheets
Seasonings
- [A] Water (or dashi stock) 1 cup
- [A] Soy Sauce 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 1.5 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Sugar 1 tsp
- Vegetable Oil 1 tbsp
- Shichimi Togarashi (Seven-Spice Blend) (to taste)
Steps
- Crush 4-5 bell peppers by hand. This is the key step! Crushing the peppers allows the umami to penetrate through the cut surfaces, making even the seeds delicious.
- Cut 2 sheets of fried tofu pockets into bite-sized pieces.
- Heat 1 tbsp of vegetable oil in a frying pan. Add the crushed bell peppers and cut fried tofu pockets, and stir-fry until they develop a nice browning. This is the key step! Pressing down on the fried tofu pockets while cooking enhances their aroma and sweetness.
- Once browned, add 1 cup of water (or dashi stock), 1 tsp of sugar, 1.5 tbsp of mirin (sweet rice wine), 1 tbsp of cooking sake (rice wine), and 1.5 tbsp of soy sauce, and bring to a boil.
- Once boiling, cover with a drop lid (otoshibuta) and reduce heat. Simmer until the bell peppers become tender. Flip the bell peppers halfway through.
- Turn off the heat once the flavors have permeated and the bell peppers are tender.
- Transfer to a serving dish and sprinkle with Shichimi Togarashi (seven-spice blend) if desired.
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