Stewed Manganji Peppers and Beef (Manganji to gyuuniku no taitan)
Photographed by TERUO UKITA
Calorie count is per serving
Ingredients (Serves 2)
- 200 g beef (thinly sliced)
- 200 g Manganji peppers
- 50 ml sake
- 2 tbsp soy sauce
- 1 tbsp sugar
- Beni shoga (pickled ginger, thinly chopped), as needed
Cut the beef to about half its original length. Cut the Manganji peppers in thirds along their length. Remove the stems and seeds, and further cut along their width.
In a pot, combine the ingredients for the broth and heat over medium. Once it comes to a simmer, add the beef. When the color of the beef has changed, add the Manganji peppers.
Cover the pot and continue simmering for another 5 min while mixing occasionally. When the Manganji peppers have softened, serve on a plate topped with beni shoga stripes.