Steps

1. Remove the stem from 5 bell peppers by inserting your finger into the top and gently removing the stem, seeds, and pith without crushing the pepper. Use the handle of a spoon if it's difficult to remove.
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2. In a bowl, combine 200g thinly sliced pork, 1 tbsp Cooking Sake (Rice Wine), 1 tsp Soy Sauce, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and a pinch of Salt and Pepper. Mix well by massaging.
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3. Once the seasonings are evenly distributed, add 2 tsp Potato Starch and mix further.
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4. After the potato starch is fully incorporated, stuff the pork mixture into the hollowed-out bell peppers. Ensure there are no air pockets inside by using your fingers to pack it firmly.
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5. Slice the stuffed bell peppers into rounds, about 5mm to 1cm thick.
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6. Lightly coat the surface of the sliced bell peppers with all-purpose flour as needed.
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7. Heat vegetable oil as needed in a frying pan over medium heat.
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8. Once the pan is hot, dip the pork-stuffed bell peppers in beaten egg as needed and arrange them in the frying pan.
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9. Once the bottom side is browned, flip them over.
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10. When both sides have developed a nice brown color, re-dip any remaining beaten egg and fry again to use it all up. This is the secret! Double-dipping ensures no egg is wasted and helps the pieces hold their shape.
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11. Once both sides are golden brown, remove from the pan and serve. You can enjoy them with mentsuyu (noodle soup base) or ponzu sauce, if desired.
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