Stuffed Spicy Peppers
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
4
Description
You can make a sweet and sour sauce from scratch: take 1 liter of soy sauce, add 60 grams of leeks, 70 grams of daikon, and 20 grams of garlic — all roughly chopped. Then add 35 ml of sake, 400 grams of cane sugar, and 85 grams of glucose. Combine everything in a pot, bring to a boil, and simmer for 2 hours. After that, strain the mixture, transfer it to a bottle, and use it. This is a very delicious sweet and sour sauce that pairs perfectly with any meat.
Ingredients
- Beef - 5 oz
- Oyster Mushrooms - 0 oz
- Garlic - 1 clove
- Leek - 0 oz
- Herbed Tofu - 0 oz
- Chicken Egg - 2 pieces
- Wheat Flour - 0 oz
- Dashi powder - 0 oz
- Sesame Oil - 0 fl oz
- Sweet Chili Sauce - 0 oz
- Ground ancho chili pepper - 6 pieces
- Tempura Flour - 5 oz
- Potato protein - 0 oz
- Vegetable Oil - 15 fl oz
- Olive Oil - to taste
- Chili Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Chop the beef. It should be done by hand, as this will result in a juicier ground meat than if you were to use a meat grinder. First, cut the beef into small pieces, then chop it even finer with a cleaver, and pound it for about 2 minutes to tenderize the meat. The finished ground meat should hold together as a cohesive mass but break apart into small pieces when rubbed between your fingers.
Step 2
Then finely chop the oyster mushrooms or other Asian mushrooms, such as shiitake.
Step 3
Finely chop a clove of garlic and a leek.
Step 4
Add finely chopped tofu to the minced meat. You can chop it slightly larger than the meat and leeks, so the filling retains some texture.
Step 5
Mix everything in a bowl, add the egg, 20 grams of flour, dry dashi broth, 2 grams of salt, 1 gram of ground black pepper, sesame oil, and sweet and sour sauce.
Step 6
Knead the filling well with your hands until it appears uniform. Then, pick it up several times and slam it down onto the countertop or cutting board to ensure all the ingredients are thoroughly combined. Set it aside, covering it with foil.
Step 7
Slice the hot peppers in half lengthwise. Use a teaspoon to scoop out the seeds, as they contain most of the heat.
Step 8
Gently pack 15–20 grams of the filling into half of the pepper. Most of it won't fit inside, and that's okay: the main thing is to ensure the filling holds tightly to the pepper and doesn't separate from it.
Step 9
For the batter, combine the egg, 150 ml of water, and the tempura mix. Whisk everything together until smooth and uniform. The batter should be of medium thickness, not too runny or too thick, so that it coats the peppers well and adheres to them.
Step 10
Coat each pepper in potato starch; this helps the batter adhere better to the peppers later. Gently shake off the excess starch by tapping the peppers against the surface of the table or cutting board.
Step 11
Heat the oil to 190–410°F. If you don't have a thermometer at home, you can rely on your senses: your hand should feel hot above the oil, but not so hot that you want to pull it away immediately. The oil should not be boiling—if it's too hot, the peppers will just burn. To test the oil, drop a bit of batter into it: if it turns golden within 2 minutes, but not brown, it's time to add the peppers.
Step 12
Dip each pepper into the batter, holding it by the stem, and drop it into the oil. When the batter starts to turn golden, the process is nearly complete. Continuously turn the peppers with tongs to ensure they cook evenly on all sides. The entire process takes about 4–5 minutes.
Step 13
Place the cooked peppers on a paper towel to absorb excess grease. Carefully lift the peppers out to avoid breaking the batter. Drizzle the finished peppers with garlic and red pepper oil.
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