Succulent green pepper in toasted sesame dressing. A light gomaae dish.
1 small green pepper
1 tbsp toasted white sesame seeds
1/2 tbsp soy sauce
1 tsp sake + mirin (equal parts)
Slice green pepper into strips 5 mm wide.
Blanch, drain, and cool.
Microwave sake + mirin mixture for 5 seconds to get rid of alcohol.
In a suribachi mortar, coarsely grind toasted sesame seeds.
Add sake + mirin mixture and soy sauce, and mix well.
When green pepper cools, add to sesame dressing, and mix well.
- Blanch green pepper for 30 seconds to 1 minute, or until color of inner part becomes somewhat translucent.
- The dressing should taste somewhat strong; the moisture content of the pepper will soften the taste and make it mild.
- If a thin-walled type pepper is used, reduce the amount of soy sauce somewhat to ensure it is not too salty.