Washoku-Style Stuffed Piman

In this side dish, stuffed peppers are given a washoku twist by simmering in soy sauce.

  2  people
Ready In min (Prep   + Cook 

Piman comes from the French word piment, meaning pepper. Japanese piman taste like green bell peppers, but are much smaller in size, which make them a perfect fit as a side dish or in a bento.

What’s more, stuffing these cute little peppers is a fun way to get someone to eat their veggies, so if you’re cooking for picky eaters you should definitely give this a try!

Minced chicken meat . . . 200g
Onion . . . 50g
Egg . . . 1
Piman . . . 3
Katakuriko or potato starch. . . 1 teaspoon
Vegetable oil . . . 1 tablespoon
(A) Dashi . . . 1 cup
(A) Soy sauce . . . 1 tablespoon
(A) Mirin . . . 1 tablespoon
(A) Sugar . . . 1 tablespoon
(B) Katakuriko or potato starch . . . 1 tablespoon
(B) Water . . . 1 tablespoon
Cut the pimans in half lengthwise and remove the seeds.
Finely chop the onion.
Crack open the egg and beat in a small bowl.

Step 1

In a medium bowl, mix the minced chicken, onion and egg, and knead well. Sprinkle a bit of katakuriko on the inside of the pimans – this helps prevent the meat from sticking.

Step 2

Tightly pack some of the meat mixture into each piman, and sprinkle with katakuriko to cover the surface. Heat up a skillet, add the vegetable oil and cook the stuffed piman face down.
Reduce the heat and cover with a lid, til the meat is almost cooked through. When the meat is browned, flip the piman over.

Step 3

Add A to the pan and cook together for a couple of minutes. When everything is cooked through, add B to thicken the sauce, serve and enjoy!