Blistered green peppers coated in a sweet soy-saucy glaze, sprinkled with toasted sesame seeds and katsuobushi (bonito flakes). This side dish genuinely tastes like something my Japanese grandma would make. It’s quick, easy, and packed with flavour.
Frequently Asked Questions
What is katsuobushi?
Katsuobushi, also known as bonito flakes, is smoked and dried skipjack tuna. It has an intensely smokey umami flavour and also adds a meaty texture to dishes.
Do I need to cook katsuobushi?
There is no need to cook katsuobushi. It is often used as a garnish in Japanese cooking such as okonomiyaki or yakisoba.
What can I substitute mirin with?
Mirin is a sweet rice wine. It adds depth to the dish but if you don’t have it you could add a little extra sugar to it.
How do I store this?
In the fridge in an airtight container for 3-4 days.
Ingredients
- 3 green peppers (sliced into chunks)
- 1 tbsp of Japanese soy sauce
- 1 tbsp of mirin
- 1/2 a tsp of sugar (adjust to taste)
- a pinch of dashi powder (optional)
- 1 tsp of sesame oil
- 1 tsp of toasted white sesame seeds
- a small handful of katsuobushi
How to Make Katsuobushi Green Peppers
- Get your wok nice and hot and add enough oil to cover the base. Throw in your peppers and let them get slightly charred whilst tossing occasionally. Cook for 3-4 minutes, or until blistered and slighly soft.
- Turn down the heat and add in 1 tbsp soy sauce, 1 tbsp mirin and 1/2 tsp sugar. It should be hot enough so that the sauce is bubbling slightly. Cook for 2 minutes, or until the sauce is slightly thicker.
- Sprinkle in 1 tsp sesame seeds, a pinch of dashi powder (optional) and 1 tsp sesame oil. Stir for about 30 seconds to combine.
- Transfer the peppers to a plate and finish off with a small handful of katsuobushi.
Katsuobushi Green Peppers
Blistered green peppers coated in a sweet soy-saucy glaze, sprinkled with toasted sesame seeds and katsuobushi (bonito flakes). This side dish genuinely tastes like something my Japanese grandma would make. It’s quick, easy, and packed with flavour.
Ingredients
- 3 large green peppers (sliced into chunks)
- 1 tbsp Japanese soy sauce
- 1 tbsp mirin
- 1/2 tsp sugar (adjust to taste)
- 1 tsp toasted white sesame seeds
- pinch of dashi powder (optional)
- 1 tsp sesame oil
- handful of katsuobushi
Instructions
- Get your wok nice and hot and add enough oil to cover the base. Throw in your peppers and let them get slightly charred whilst tossing occasionally. Cook for 3-4 minutes, or until blistered and slighly soft.
- Turn down the heat and add in 1 tbsp soy sauce, 1 tbsp mirin and 1/2 tsp sugar. It should be hot enough so that the sauce is bubbling slightly. Cook for 2 minutes, or until the sauce is slightly thicker.
- Sprinkle in 1 tsp sesame seeds, a pinch of dashi powder and 1 tsp sesame oil. Stir to combine.
- Transfer the peppers to a plate and finish off with a small handful of katsuobushi.
