These are minced chicken stuffed green peppers. In Japan, meat stuffed peppers are more commonly eaten at home rather than at restaurants.
It is a main dish that can be easily prepared in your kitchen. The teriyaki flavor will stimulate the appetite and tastes delicious with rice.
- 6 Green bell peppers
- 10.58 oz Minced chicken
- 3.53 oz Onion
- 1 Egg
- 1 tbsp Mayonnaise
- 1 tbsp Potato starch
- 1 tsp Japanese granulated soup stock
- 0.18 oz Grated garlic
- 1.5 tbsp Soy sauce
- 1.5 tbsp Sake
- 1.5 tbsp Mirin (Japanese sweet sake)
- 1 tbsp Sugar
- As needed Vegetable oil
Add minced chicken, chopped onion and ingredients (A) into a bowl and mix well until sticky.
Cut the peppers in half lengthwise and remove the stems and seeds. Using a tea strainer, sprinkle the inside of the peppers evenly with potato starch (not included in ingredients).
Fill green peppers with ingredients from step 1.
Place a heaping spoonful of the mixture into green peppers, making sure there are no open spaces.
Heat vegetable oil in a frying pan over medium-low heat, place green pepper from step 3 (meat side down), cover and cook for 3 minutes.
Turn over and sprinkle with about 1 tbsp sake or cooking wine (not included in ingredients). Cover with a lid and cook for 3 minutes, then turn off the heat and let it rest in the pan for a couple minutes.
Add ingredients (B) into the pan, turn up the heat again, and simmer until the liquid has reduced to about 1/4 of its original volume. Place the stuffed peppers on a plate and pour the remaining sauce over it.