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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 16: Stuffed Anaheim Peppers with Chicken and Sticky Rice, Sweet Corn and Onion Miso Soup and Daikon Salad with Umeboshi Dressing

Wednesday, July 21st, 2010
BAM 16: Stuffed Anaheim peppers with Chicken and Sticky Rice, Sweet Corn and Onion Miso Soup and Daikon Salad with Umeboshi Dressing.
Stuffe pepper BAM

I came up with the idea for this dish when I was thinking about little shishitou peppers and what I could do with them. I was wandering around my local farmer's market when I spotted these beautiful Anaheim (Mexican peppers with a mild flavor) and I knew that they would go better with the filling I had in mind.

If you can't find Anaheim peppers, you can substitute with other mild peppers or chiles such as Poblano chiles. In Japan, bell peppers are smaller and the skin is much thinner compared to the variety grown in the U.S. and they would be perfect for this dish. American Bell peppers, however are a little too thick to use for this dish.

Mok, this one is for you. Happy Birthday! Let me know when you want me to make it.

Stuffed Anaheim Peppers with Chicken and Sticky Rice
220 grams (about 0.5 lb.) of chicken thigh cut into cubes
chicken marinade (see ingredients below)
1/4 of a medium onion sliced thin
2 tablespoons of soy sauce
1 tablespoon of sake
1 tablespoon of sugar
3/4 cup of Japanese rice (this is equivalent to 1 cup in Japanese units)
3/4 cup of sweet rice (mochi rice)
1 teaspoon of vegetable oil

Chicken Marinade Ingredients
2 tablespoons of soy sauce
1 tablespoon of sake
4.5 teaspoons of sugar

1) Wash the rice and the water goes up just below the 2 line. (Sweet rice gets very sticky so you want to reduce the amount of water a little so it doesn't get mushy. The other reason why you want to reduce the amount of water is because You'll add sauce to the rice pot later on.) Soak the rice in the water for 4-8 hours
2) Start the rice cooker. Time it is so that the chicken is done before the rice switch turns to "keep warm" and the rice has steamed for 5 minutes.
3) Cut up the chicken into small to medium size cubes and add the marinade ingredients and marinade over night.
4) Once all the prep work is done, heat your frying pan and add the vegetable oil.
5) Add the onions and stir fry until it starts to caramelize. (Since the onions are thin, it's important to stir fry them constantly so they don't burn and add a little more oil if they start to burn or turn down the heat)
6) Drain the chicken from the marinade and add it to the pan.(I find that there is a lot of aku in the marinade since you marinade the chicken overnight so using a fresh sauce is better.) Stir fry a minute or two and add the sauce ingredients. (soy sauce, sake and sugar)
7) Simmer until the chicken is done.
8) After the rice switch turns to "keep warm," allow the rice to steam for five minutes.
9) Add the contents of the frying pan to the rice cooker and mix well.
10) Allow all the ingredients to marry and the rice to absorb some of the sauce.
11) Prep the peppers by slicing off the top and pulling out the seeds.
12) Stuff the peppers with the rice and grill or pan fry until all sides are charred.(The tops are mainly for decoration but cook them and set them aside. The peppers will take longer)
13) Sprinkle with a little sea salt or serve as is.

Cut up the chicken into bite size pieces.
Stuffed pepper-chicken cubes

Marinate the chicken and put in a Tupperware to marinate overnight.
Stuffed pepper-marinade

Slice the onions thin.
Stuffed pepper-slice onions

Stir fry them with a little vegetable oil until they start to caramelize.
Stuffed pepper-carameize onions

Drain the chicken from the marinade and add the chicken to the pan and cook about 2 mins.
Stuffed pepper-add chicken

Add the sauce ingredients (soy sauce, sake and sugar) and simmer until done.
Stuffed pepper-simmer with sauce

When the rice is ready, add the contents of the pan to the rice and mix well.
Stuffed pepper-add to rice pot

After steaming the rice should have absorbed the sauce.
Stuffed pepper-rice done

Slice off the top and pull out the seeds.
Stuffed pepper-pull out seeds

stuff the pepper with the rice and chicken.
Stuffed pepper-stuff pepper

Grill the pepper or pan fry with a little vegetable oil.
Stuffed pepper-grill or pan fry

Serve with the top on the side. Sprinkle some sea salt on top if you want.
Stuffed pepper-served

Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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