Quick Manganji Pepper and Beef Stew (Manganji to gyuniku no taitan)
Manganji peppers and beef simmered in a slightly sweet, soy sauce-based broth. A quick and easy dish that you'll want to serve with a bowl of hot rice!
Photographed by TERUO UKITA
Calorie count is per serving.
Ingredients (Serves 2)
- 200 g beef (thinly sliced)
- 200 g Manganji peppers
- 50 ml sake
- 2 tbsp soy sauce
- 1 tbsp sugar
- Benishoga (thinly chopped), as needed
Cut the beef to about half its original length. Cut the Manganji peppers in thirds along their length. Remove the stems and seeds, and cut again along their width.
In a pot, combine the ingredients for the [broth] and place over medium heat. Once it comes to a simmer, add the beef. When the color of the beef has changed, add the Manganji peppers.
Cover the pot and continue simmering for another 5 min while mixing occasionally. When the Manganji peppers have softened, serve on a plate and top with benishoga.