【Materials】 (For 2 people)
Bell pepper…5
Minced chicken…200 grams
Ginger…10 grams
Soy sauce…1 teaspoon
Salt…a pinch
Dashi…100cc
Salt (for starchy sauce)…as you like
Potato starch…2 teaspoons
Yuzu pepper…10 grams (optional)
Edible chrysanthemum petals…as you like
【How to make】
①Remove the stem and seeds from the bell peppers, then cut them in half. Finely chop the flesh attached to the stem.
②Add the minced chicken, grated ginger, the finely chopped bell peppers from ①, soy sauce, and salt to a bowl and mix well.
③Place the halved bell peppers on a plate, stuff ② into the peppers, and smooth out the surface.
④Warm the dashi stock, add water-dissolved potato starch, and when it becomes transparent, lightly season with salt.
⑤Put vegetable oil (not included in the recipe) in a frying pan and heat over medium heat, fry ③ on both sides until browned.
⑥Spread yuzu pepper on one side of ⑤, place on a plate, pour the filling from ④, and garnish with chrysanthemum petals.
【Point】
I used minced chicken for the stuffing, and finished it with a Japanese, elegant, and gentle feel. I also recommend using chrysanthemum petals, as they add a soft flavor to the dish.
by Masako Yoshimura(Culinary expert,Registered dietician)
