Manganji Peppers with Miso Whitebait
Photographed by TERUO UKITA
Calorie count is per serving
Ingredients (Serves 2)
- 200 g Manganji peppersNote
Grown in North Kyoto, around the Manganji area. This pepper grows to about 15cm. The flesh is thick, yet soft. Sweet and flavorful, not spicy. June to August is the peak season.
- 2 tbsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1 tbsp miso
- 2 tbsp mirin
- 2 tbsp dried whitebaitNote
Anchovy fry boiled in salt water, then dried.
- 1 tbsp sesame oil
- 1 to 2 tbsp water
Cut the Manganji peppers in halves along their length, then remove the stems and seeds. Cut them further in halves along the width. Separately combine the ingredients listed under [A].
Preheat a sauce pan with sesame oil at medium heat. Place the dried whitebait in the pan and fry until crunchy.
Add the cut Manganji peppers, then mix and fry further. Once oil has coated the ingredients evenly, add water and cover the pan and steam-cook for about 3 min while occasionally mixing.
Once the ingredients have become softer, mix in the miso mixture. Occasionally stir until the liquid is almost cooked off, and serve on a plate.
Storage period: can be stored for 4-5 days in the refrigerator.