Japanese-style, stuffed peppers are popular menu among kids and adults, which are half-cut grilled pepper stuffed with ground pork. For a applied variation on the dish, the whole stuffed peppers will be battered and deep-fried to a delicious, crispy texture. Pan- fried Stuffed Peppers [Ingredients] *Serves 2 3 small green bell peppers Filling 100g ground pork 2 dried shiitake mushrooms 20g dried shrimp 10g fresh ginger 8cm piece naga-negi long onion Salt and pepper 1/2 tbsp sake 1 tsp soy sauce 1 tsp sesame oil Potato starch, for dusting peppers 2 tbsp vegetable oil 1 tbsp sake, for steaming peppers Chervil Ponzu-soy sauce Grated daikon radish [Method] 1. Cut the peppers into half, lengthwise, and remove the stem and white pith. Cut the rehydrated shrimps and shiitake mushrooms into small pieces. Thinly slice the long onion and mince the fresh ginger. 2. Season the ground pork with salt, pepper, sake, soy sauce and sesame oil. Mix well by hand until it becomes opaque and viscous. Add the chopped filling ingredients into the pork and mix them well again. 3. Generously dust the inside of the pepper cups with potato starch. Heap each pepper with the filling. It is important to stuff corners completely with the filling so that the filling won't come apart from the peppers. Generously sprinkle the potato starch on the filling side. 4. Add oil to a frying pan and set the pan over medium heat. First, panfry the peppers from filling side down. Cook them for 3 to 4 minutes until they are browned and gently flip them over. Pour in the sake and cover the pan and steam them for 4 to 5 minutes. Arrange them on a plate with chervil. <For Arranging> Deep- fried Stuffed Peppers [Ingredients] *Serves 2 1 medium red bell pepper 1 medium yellow bell pepper Filling 150g ground chicken 2 dried shiitake mushrooms 20g dried shrimp