Autumn｜Fruits｜Japanese｜Vegetables｜焼き万願寺・酒盗射込み
Grilled Manganji Peppers Stuffed with Fermented Fish Sauce (Shutou)
Culinary Workshop - Culinary Art - Nov. 2010
Ingredients
| Manganji peppers (sweet green chili) | 2 pieces～ ... Make a cut with a knife and skewer them |
| Tonburi (field caviar) | 15g |
| Sake lees (shuto) | 15g |
| Lemon juice | 1/2 teaspoon |
Accompaniments
| Mottekiku (edible chrysanthemum) | As needed ... Blanch briefly in hot water with a dash of vinegar, then cool in cold water |
| Kabosu juice | As needed |
Instructions
- Grill the Manganji peppers over direct heat. (Leave some crispiness)
- Mix tonburi, sake lees, and lemon juice.
- Stuff the grilled Manganji peppers with the mixture from step 2.
- Arrange on a plate, garnish with blanched mottekiku mixed with kabosu juice.