Name: Stuffed Bell Peppers
Cuisine: 和食
Ingredients: Ground meat mix (beef/pork) 300g; Green bell peppers (Japanese piman) 5–6; Onion 1/2; Egg 1; Grated daikon radish to taste; Potato starch to taste; Vegetable oil a pinch; 【A】Sugar 1 tsp; 【A】Salt 1/2 tsp; 【A】Pepper a pinch; 【A】Panko breadcrumbs 50g; 【B】Sake 2 tbsp; 【B】Water 2 tbsp; 【C】Sake 1 tbsp; 【C】Mirin 1 tbsp; 【C】Water 1 tbsp; 【C】Rice vinegar 1 tbsp; 【C】Soy sauce 1 tbsp; 【C】Sugar 1 tbsp; 【C】Oyster sauce 1 tbsp

About "Stuffed Bell Peppers"

Chef Masahiro Kasahara and his second daughter, Yuri, cook Japanese stuffed bell peppers (serves 3–4) together. He shares professional tips to prevent the meat filling from separating, such as keeping the stems on, poking holes inside with a skewer, and dusting them with potato starch. The secret to the delicious filling is thoroughly kneading the ground meat mixture with panko, egg, and seasonings before gently folding in the onions at the very end. After pan-frying, they are glazed with a special sauce made by simmering equal parts (1 tbsp each) of sake, mirin, water, rice vinegar, soy sauce, sugar, and oyster sauce, then served with grated daikon radish. This versatile home-cooked dish is perfect for dinner, drinks, or bento boxes.

Introduction to 【賛否両論】笠原将弘の料理のほそ道 →

Tips for Making "Stuffed Bell Peppers"

Prep
- Cut the peppers in half lengthwise, keeping the stems intact, and remove only the seeds. The stem acts as a stopper to keep the meat filling in place during cooking.
Prep
- Poke about 10 holes inside the peppers with a skewer or toothpick. This creates pathways for air and fat to escape, preventing the meat from separating.
Prep
- Lightly dust the inside of the peppers with potato starch using a tea strainer. This acts as an adhesive to keep the meat filling firmly attached.
Filling
- Combine the ground meat, egg, and seasonings (A) in a bowl first, and knead thoroughly until sticky. Fold in the onions at the very end to prevent them from releasing moisture too early.
Filling
- Pack the meat filling firmly into the peppers with no gaps, mounding it slightly high since the meat will shrink during cooking.
Heat control
- Heat a pinch of vegetable oil in a pan and sear the peppers meat-side down over medium-low heat until browned. Then, flip and cook the pepper-side slowly.
Steaming
- Add sake (2 tbsp) and water (2 tbsp), cover with a lid, and steam over low heat for about 3 minutes to cook through.
Sauce
- After removing the peppers, add the ingredients for C (1 tbsp each of sake, mirin, water, vinegar, soy sauce, sugar, and oyster sauce) to the same pan and simmer over low heat until thickened.
Variations
- You can customize the meat filling by adding minced celery, garlic, or Japanese herbs like myoga and shiso for a Japanese twist.

Ingredients for "Stuffed Bell Peppers"

20 items

* Tap ingredient names to find on Amazon

Groundmeat mix (beef/pork) 300g
Greenbell peppers (Japanese piman) 5–6
Onion1/2
Egg1
Grateddaikon radish to taste
Potatostarch to taste
Vegetableoil a pinch
【A】Sugar1 tsp
【A】Salt1/2 tsp
【A】Peppera pinch
【A】Pankobreadcrumbs 50g
【B】Sake2 tbsp
【B】Water2 tbsp
【C】Sake1 tbsp
【C】Mirin1 tbsp
【C】Water1 tbsp
【C】Ricevinegar 1 tbsp
【C】Soysauce 1 tbsp
【C】Sugar1 tbsp
【C】Oystersauce 1 tbsp

How to Make "Stuffed Bell Peppers"

1
Finely mince the onion (1/2).
2
Cut the green bell peppers (5–6) in half lengthwise, keeping the stems intact, and remove only the seeds. Poke about 10 holes on the inside of each pepper using a skewer or toothpick.
3
In a bowl, combine the ground meat mix (300g), egg (1), and A (1 tsp sugar, 1/2 tsp salt, a pinch of pepper, 50g panko breadcrumbs). Knead thoroughly by hand until sticky.
4
Add the minced onion to the mixture from step 3 and gently fold it in.
5
Lightly dust the inside of the peppers with potato starch using a tea strainer.
6
Using a spoon, firmly pack the meat filling into the peppers, leaving no gaps. Mound it slightly higher than the rim, as the meat will shrink when cooked.
7
Heat a pinch of vegetable oil in a frying pan. Arrange the stuffed peppers meat-side down and sear over medium-low heat until nicely browned.
8
Once browned, flip the peppers skin-side down and continue to cook slowly.
9
Add B (2 tbsp sake, 2 tbsp water), cover with a lid, and steam over low heat for about 3 minutes.
10
Turn off the heat and remove the stuffed peppers from the pan.
11
In the same pan, add C (1 tbsp each of sake, mirin, water, rice vinegar, soy sauce, sugar, and oyster sauce) and simmer over low heat until slightly thickened.
12
Plate the stuffed peppers, drizzle with the special sauce, serve with grated daikon radish, and enjoy!

Detailed Commentary on "Stuffed Bell Peppers"

* Content organized by topics from the video.

The 'Yonesuke of Cooking' & His Daughter's Debut

On Masahiro Kasahara's YouTube channel, his second daughter, Yuri, makes her first appearance as a special guest. In the opening, Chef Kasahara happily shows off handmade fan signs sent by viewers that say 'Yonesuke of the Cooking World' and 'Give us a roar!' Showing his playful side by choosing which fan to use depending on his mood, he ends up cooking with his daughter. Yuri is 26 years old and used to work part-time at his restaurant, Sanpin-Ryoron. This close father-daughter duo takes on 'Stuffed Bell Peppers,' a classic home-cooked dish that is fun to make together and delicious even for kids who dislike bell peppers.

Mincing Onions & Family Cooking Stories

The main ingredients for today are ground beef and pork mix, onions, and beautiful green bell peppers. They start by finely mincing the onion (1/2). While Chef Kasahara chops with fluid knife skills, they chat about Yuri's recent cooking experiences. Yuri cooks occasionally and shares a story about making chili shrimp the day before, where she tried deveining shrimp for the first time in her life. Chef Kasahara smiles at her honest confession of getting frustrated by the tedious task. He also reveals a heartwarming family story: his eldest daughter, who rarely cooks, actually uses his YouTube videos to make her own bento lunches.

Prepping Peppers & The Non-Peeling Trick

Next is prepping the green bell peppers (5–6). They are cut in half lengthwise, but the crucial Kasahara-style point is to 'keep the stems on.' The stem acts as a stopper when stuffing the meat, preventing it from slipping out during cooking. Here, they talk about Yuri's college days when she did YouTube. Chef Kasahara, who didn't understand how YouTube worked back then, hilariously recalls getting genuinely angry, thinking his daughter had started some shady, delinquent hobby. He then shares a professional trick to solve the common problem of the meat separating from the pepper: poking about 10 holes inside the pepper with a skewer or toothpick allows air and fat to escape during cooking, keeping the meat firmly attached.

Golden Ratio Meat Filling & Valentine's Memories

Next, they prepare the meat filling. In a bowl, they combine ground meat (300g), an egg (1), sugar (1 tsp), salt (1/2 tsp), pepper (a pinch), and panko breadcrumbs (50g), kneading it thoroughly by hand until sticky. Adding the onions at the very end after the meat is fully kneaded is the secret to deliciousness, as adding them too early draws out moisture. During this process, they reminisce about Yuri's elementary school Valentine's Day. Yuri wanted to make handmade chocolates, but Chef Kasahara ended up doing almost all the work—a luxurious perk of having a professional chef as a father. When Yuri mentions her dream of opening a cafe in the future, Kasahara jokes, 'I'll visit three times a week to drink beer, so make sure you have a spot for me.'

Stuffing the Peppers & Dad's Real Face at Home

Now, they stuff the peppers. First, they use a tea strainer to lightly dust the inside of the peppers with potato starch, which acts as an adhesive. Then, they firmly pack the meat filling with a spoon, leaving no gaps. The trick is to mound it slightly high, anticipating that the meat will shrink when cooked. The conversation shifts to Chef Kasahara's personality at home. Unlike his bright TV persona, he is very quiet at home and keeps a clear line between work and private life. However, Yuri complains that his TV volume is too loud. The sound echoes all the way to her room, two doors down from the living room, as he watches videos about Edo-period life on YouTube with the volume set around 40.

Slow Pan-Frying & The All-Purpose '1-Tbsp' Sauce

They heat a pinch of vegetable oil in a frying pan, place the peppers meat-side down, and slowly sear them over medium-low heat. When asked about her favorite dish of her father's, Yuri answers 'Tai Meshi' (sea bream rice). She also fondly recalls the delicious spice curry he got obsessed with and made repeatedly during the COVID-19 lockdown. Once the meat side is beautifully browned, they flip them, add sake (2 tbsp) and water (2 tbsp), cover, and steam over low heat for about 3 minutes. The meat filling can be customized with minced celery, garlic, or Japanese herbs like myoga and shiso. Once cooked, they remove the peppers and make the sauce in the same pan to capture the pan drippings, simmering equal parts (1 tbsp each) of sake, mirin, water, rice vinegar, soy sauce, sugar, and oyster sauce until thickened.

A Father-Daughter Toast & Juicy Tasting

The cooked stuffed peppers are beautifully plated, drizzled with the rich, simmered special sauce, and served with grated daikon radish. With cold beers in hand, the father and daughter toast with a smile. Taking a bite, Yuri praises it, saying, 'The meat is so dense and incredibly juicy! The peppers are tender and delicious!' The special sauce, with the depth of oyster sauce and the refreshing tang of vinegar, pairs perfectly with the grated daikon. It is a versatile flavor that goes wonderfully with drinks, white rice, or in bento boxes. After completing their first joint cooking project, Chef Kasahara shares a new dream of creating a cooking show called 'Cooking with Dad' and sends a warm message to fathers nationwide: 'Please try making this with your daughters.'

About 【賛否両論】笠原将弘の料理のほそ道

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール