Mangangi Togarashi (thin long bell peppers, one of certified Kyoto vegetables) sauté with sesame oil and flavored with condensed bottled dashi and dried shaved bonito flakes.
Mangangi Bell Peppers | 万願寺とうがらしの出汁煮
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Beginner | 初級, Easy | 簡単
Ingredients
- 6 Mangangi Togarashi | 万願寺とうがらし 6本
- 1 Tbs Condensed Dashi (Broth) or Shiro-Dashi | 濃縮出汁 か白だし 大匙1
- 1 Tbs Sesame Oil | 胡麻油 大匙1
- Bonito Flakes | 鰹節
Instructions
- Wash the Manganji Bell Peppers and prick a hole with a toothpick. ｜万願寺とうがらしは洗い、つまようじなどで穴をあけておく。
- Heat a frypan, pour 1 tablespoon of sesame oil and stir fry the mangangi bell peppers until it softens, adding the condensed broth (or white dashi) letting the liquid evaporate. ｜フライパンのごま油を入れ柔らかくなり始めたら、濃縮出汁か白だしを入れ、水分を飛ばしながらしならせます。
- Serve with garnished with bonito flakes. ｜鰹節をまぶしていただきます。
- Ready in : 20 Minutes
- Course : Dinner | 夕食, Lunch｜昼食
- Recipe Type : Side Dish｜お惣菜（おかず）Vegetable|野菜
- Ingredient : Vegetable | 野菜
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