Ingredients for 4 Servings
Baby ginger (新しょうが / Shin shōga) 50 g
Bell pepper (ピーマン / Pīhman) 3 (green)
Red bell pepper (パプリカ(赤) / Papurika (Aka)) 1/4
Chikuwa (ちくわ / Chikuwa) 1
Soy sauce (醤油 / Shōyu) 2 tsp
Hon mirin (本みりん / Hon mirin) 1 tbsp
Sesame oil (胡麻油 / Goma-abura) 2 tsp
How to Make
1. Use a spoon to scrape the skin off of the ginger. Julienne the ginger, soak it in water for about 10 minutes and drain.
2. Julienne the bell peppers (green and red) lengthwise (along the top-bottom axis). Split the chikuwa in half and then cut each half into thin, diagonal slices.
3. Add the sesame oil to a frying pan and put the pan on medium heat. Cook the ginger until it softens, then add the bell pepper and chikuwa and cook these until they soften. Add the soy sauce and mirin, and continue cooking a little bit longer to ensure the flavors are evenly distributed. This dish is delicious served hot right after you finish cooking, or the next day after it has cooled in a refrigerator.
Recipe Developed by Machiko Tateno
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