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🧡 Deep-fried Bell Pepper Ankake Rice Bowl (2 servings)

🍳 material

• Atsuage: 1-2 sheets

• Bell pepper... 2 pieces (shredded)

1 / 2 bag of shimeji mushrooms

• Garlic... 1 tsp

• Sesame oil... 2 tsp

• Water... 150 ml

• Chicken glass soup base... 1 teaspoon

• 1.5 spoon of soy sauce

• 1 spoon of mirin

• Sugar... 1 / 2 teaspoon

• Water-soluble potato starch... 1 tablespoon of potato starch + 2 tablespoons of water

(If you like) White sesame, shichimi, hot spring egg, etc.

🍳.

1. Preparation

Atsuage is cut into bite-sized pieces. Peppers are shredded, and shimeji mushrooms are loosened by removing stones.

2. Bake!

Heat sesame oil in a frying pan and fry the thick fried tofu until golden brown on both sides (3-4 minutes on medium heat). Until fragrant!

3. Stir-fry

Add garlic, green pepper and shimeji mushrooms and fry quickly.

4. Make red bean paste

Add water, chicken glass soup stock, soy sauce, mirin, sugar and boil lightly.

Thicken with water-soluble potato starch to complete ✨