INGREDIENTS (Serves Two People)
- 3 Green peppers
- 1 Asparagus
- Moderate amount of sliced ginger
- 1 Tbsp sesame oil
- 4 Tbsp water
- A pinch of salt
- Moderate amount of toasted white sesame seeds
- 1/2 Tbsp raw sugar
- 1 1/2 Tbsp miso
- 1Tbsp mirin
Cut off the tops and bottoms of the peppers, remove the seeds, then cut thin strips along the length of the fibers. When the peppers are fresh, the tops and bottoms are soft and full of flavor, so chop them into chunks for now. Cut off the tough bottom centimeter of the asparagus, cut it into chunks and start boiling the water.
Fry the sesame oil and ginger in a frying pan on low heat. When you start to smell it, throw on the chopped tops and bottoms and then the middle portion of the peppers in that order and fry them on high. The high temperature oils will fry them evenly, remove the water content, and bring out the fragrance and crispness of the peppers. After frying the green pepper for a short time, put the asparagus in with 2 pinches of salt. This will remove more of the water and let the heat soak through the vegetables quicker.
After the color of the green pepper and asparagus starts to become more vibrant, add the water and the flavoring. Afterwards, you can adjust the salting to your preference.
Place it in a serving dish and sprinkle the white sesame seeds on top.
Recipe courtesy of Satoru Uchida (Tsukiji Mikuriya Owner)