All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Piiman to jako no amakara-itame / green pepper salty-sweet saute with young dried sardines

A strong flavored dish for a change of pace. Succulent green pepper is paired with nearly candied and crispy young dried sardines.


1 green pepper
2 tbsp chirimen jako young dried sardines
1 tbsp sake + mirin (2 tsp sake + 1 tsp mirin)
2 tsp soy sauce
1/2 tsp oil (not in photo)


Cut green pepper into 1-2 cm wide strips.


Saute jako on medium to medium low heat without oil until slightly toasty.

Add oil and green pepper, and saute green pepper by standing it on cut surface.

Flip several times, and cook until done (color becomes somewhat translucent and cut surface slightly browns).


Add sake, mirin and soy sauce, and stir.

Cook until liquid is reduced.

  • Saute jako first to eliminate the extra fishy smell and taste. For really crispy results, quickly boil (or pour boiling water over) jako, drain well, and saute with oil.
  • Sauteing cut surface of green peppers is for thick-walled peppers (not necessary for thin-walled peppers). This is to prevent skin from peeling off during cooking, and it is not necessary if you don't mind having skin with a paper-like texture in your mouth.
  • If using thin-walled peppers, somewhat reduce the amount of mirin and especially soy sauce, as the taste would be very strong.

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