Manganji Peppers with Miso Chirimenjako
Manganji peppers and chirimenjako sauteed with a miso sauce. A healthy side dish that will add a touch of color and umami to your plate.
Photographed by TERUO UKITA
Calorie count is per serving.
Ingredients (Serves 2)
- 200 g Manganji peppers
- 2 tbsp mirin
- 1 tbsp miso
- 2 tbsp chirimenjako
- 1 tbsp sesame oil
- 1 to 2 tbsp water
Cut the Manganji peppers in half along their lengths, then remove the stems and seeds. Cut them in half again along the width. In a bowl, combine the ingredients listed under [A].
Preheat a saucepan with sesame oil at medium heat. Place the chirimenjako in the pan and fry until crunchy.
Add the cut Manganji peppers and continue to stir-fry. Once the oil has coated the ingredients evenly, add water, cover the pan and steam-cook for about 3 min while mixing occasionally.
Once the ingredients have become softer, mix in the miso mixture. Occasionally stir until the liquid is almost cooked off, then serve on a plate.
Storage: can be stored for 4-5 days in the refrigerator.