Pan-fried Green Bell Peppers with Warm Dressing
Slow frying draws out the sweetness of the bell peppers. You can even eat the seeds.
Photographed by HIDETOSHI HARA
Calorie count is per serving.
Ingredients (Serves 2)
- 4 green bell peppers
- 1 tbsp sesame oil
- 65-70 ml dashi
- 1 1/2 tbsp mirin
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
Make diagonal shallow incisions 5 mm apart on one side of the peppers. Turn over and make similar incisions on the other side. Combine the [Dressing] in a bowl.
Scoring the peppers will prevent them from bursting and will also speed up the cooking process.
Heat the sesame oil in a frying pan placed over high heat. Add the peppers and use a wooden spatula to press down and fry all sides until evenly brown.
The top part near the stem is tough and bumpy, so you need to press down firmly to cook evenly.
Pour the dressing into the pan and cover. Steam-fry for 3 minutes at medium heat. Uncover and turn over the peppers. Cover and steam-fry for a couple more minutes.