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May 13, Mon.

Authentic Japanese Cooking

Stuffing Part2: Pan-fried Stuffed Peppers

Japanese-style, stuffed peppers are popular menu among kids and adults, which are half-cut grilled pepper stuffed with ground pork. For a applied variation on the dish, the whole stuffed peppers will be battered and deep-fried to a delicious, crispy texture.

Pan- fried Stuffed Peppers

[Ingredients] *Serves 2

3 small green bell peppers

Filling
100g ground pork
2 dried shiitake mushrooms
20g dried shrimp
10g fresh ginger
8cm piece naga-negi long onion
Salt and pepper
1/2 tbsp sake
1 tsp soy sauce
1 tsp sesame oil

Potato starch, for dusting peppers
2 tbsp vegetable oil
1 tbsp sake, for steaming peppers
Chervil
Ponzu-soy sauce
Grated daikon radish
[Method]
1. Cut the peppers into half, lengthwise, and remove the stem and white pith.
Cut the rehydrated shrimps and shiitake mushrooms into small pieces.
Thinly slice the long onion and mince the fresh ginger.

2. Season the ground pork with salt, pepper, sake, soy sauce and sesame oil.
Mix well by hand until it becomes opaque and viscous. Add the chopped filling ingredients into the pork and mix them well again.

3. Generously dust the inside of the pepper cups with potato starch. Heap each pepper with the filling. It is important to stuff corners completely with the filling so that the filling won't come apart from the peppers. Generously sprinkle the potato starch on the filling side.

4. Add oil to a frying pan and set the pan over medium heat. First, panfry the peppers from filling side down. Cook them for 3 to 4 minutes until they are browned and gently flip them over. Pour in the sake and cover the pan and steam them for 4 to 5 minutes.
Arrange them on a plate with chervil.

<For Arranging>
Deep- fried Stuffed Peppers

[Ingredients] *Serves 2

1 medium red bell pepper
1 medium yellow bell pepper

Filling
150g ground chicken
2 dried shiitake mushrooms
20g dried shrimp
10g fresh ginger
8cm piece naga-negi long onion
Salt and pepper
1/2 tbsp sake
1 tsp soy sauce
1 tsp sesame oil

Potato starch, for dusting peppers
1 egg
Panko bread crumbs
Vegetable oil for deep-frying
Chervil
Lemon wedges
[Method]
1. Cut the peppers into half, lengthwise, remove the stem and white pith, and cut them into 8 equal size pieces.
Cut the rehydrated shiitake mushrooms and shrimps into small pieces. Mince the fresh ginger, and thinly slice the long onion.

2. Mix the ground chicken with salt, pepper, sake, soy sauce and sesame oil. Add the chopped filling ingredients and mix some more until it gets opaque and viscous.

3. Dust the pepper pieces with a generous amount of potato starch. Stuff them with the filling and sprinkle with potato starch generously again. Roll the peppers in the beaten egg. Cover only the filling side with the bread crumbs.

4. Fry the peppers in the 165℃ oil with filling side down for 4 to 5minutes. Flip them when the filling side becomes brown. The covered side will be cooked in 3 to 4 minutes. Rotate them occasionally. Drain the excess oil well.
Arrange them on a plate with chervil and lemon wedges.