Steps

1. Wash 4 Bell Peppers thoroughly.
   🕒 00:47
2. Crush the washed Bell Peppers by hand. [Key Tip!] Crushing them allows the flavors to penetrate deeply through the cuts and crevices.
   🕒 01:14
3. Heat 1 tbsp Olive Oil in a frying pan over medium heat.
   🕒 01:44
4. Place the crushed Bell Peppers in the hot frying pan, immediately cover with a lid, and steam-fry. [Key Tip!] Steaming brings out the sweetness of the bell peppers, and searing adds a fragrant aroma.
   🕒 02:09
5. Midway, lift the lid, flip the Bell Peppers, and continue to steam-fry with the lid on once they've browned.
   🕒 02:25
6. While rolling them around and keeping the lid on, cook until they are evenly browned.
   🕒 03:01
7. Once evenly browned, lightly press down on the Bell Peppers to further help the flavors soak in.
   🕒 03:29
8. Turn off the heat.
   🕒 04:06
9. In the hot frying pan, add 2 tbsp Mirin (Sweet Rice Wine) and 1/2 to 1 tbsp Vinegar. [Key Tip!] Adding these to a hot pan after turning off the heat allows the alcohol and acidity to evaporate, helping the flavors meld evenly.
   🕒 04:13
10. Add 1 tbsp Soy Sauce and mix.
    🕒 04:28
11. Flip the Bell Peppers in the seasoning to coat them evenly and let the flavors penetrate.
    🕒 04:43
12. Transfer the Bell Peppers to a storage container, and add the remaining cooking liquid from the pan.
    🕒 04:53
13. Add 1 clove Grated Ginger and 2g Bonito Flakes (Katsuobushi) to the storage container and mix briefly.
    🕒 05:13
14. When serving, plate the dish and, if desired, add 50g Grated Daikon Radish on the side.
    🕒 05:57