recipe Buzzing rice challenge![My infinite peppers 2.0]Vol.2 macaroni cook Karikuru

recipe Buzzing rice challenge![My infinite peppers 2.0]Vol.2 macaroni cook Karikuru


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This Challenger

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macaroni cook / karikuru

I belong to the track and field club from elementary school to high school, and when I was active, it was pitch black like Kogepan (laughs). At that time, I became interested in nutrition from my experience of strict dietary restrictions every day and aimed to become a dietitian. After graduating, worked as a dietitian at a welfare facility for 5 years. After that, as a macaroni cook, I am developing recipes focusing on simple snacks and side dishes that can be made with familiar ingredients. My hobby is eating delicious food with my friends, talking about it, and doing strength training.

Enthusiasm!

As a new infinite pepper, of course, addictive seasoningInnovative cooking method and formI would like to incorporate. After all, the one that has an impact is “whole” …?

Also, using my favorite oyster sauce, I would like to try an infinite recipe that is rich but refreshing!

Rich horse! Completion of “whole seaweed roll pepper”

Lifting the completed whole seaweed-wrapped peppers with chopsticks

Photo by Karikuru

When I thought about “oyster sauce x whole cooking”, I immediately got an idea of ​​this self-confident work …that name as wellWhole seaweed wrapped peppers!!For shortIt ’s a whole Noriko.(Lol).

It is delicious to eat as it is, but the point is to wrap it with Korean seaweed. The sweet peppers soaked in the flavor and the seaweed go perfectly together, making it an infinite dish. It’s perfect as a companion to sake or rice ♪ You can also eat the calyx and seeds of bell peppers that tend to be thrown away.

material

Ingredients for whole peppers wrapped in seaweed lined up on a tray

Photo by Karikuru

・ Peppers …… 5 pieces
・ Sake …… 1 tablespoon
・ Ponzu …… 1 tablespoon
・ Oyster sauce …… 1 tablespoon
・ Water …… 3 tablespoons
・ Sesame oil …… 1 teaspoon

topping
・ Ginger (grated) …… Appropriate amount
・ Korean seaweed …… Appropriate amount

How to make

1. Rinse the peppers thoroughly with water, drain and crush them lightly.

Crushing bell peppers

Photo by Karikuru

2. Put all the water and seasonings in a heat-resistant container and mix them.

Mixing water and seasonings in a heat-resistant container

Photo by Karikuru

3. Put the peppers on it, wrap it softly, and heat it in the microwave at 600W for 5 minutes.

Bell peppers in a heat-resistant container

Photo by Karikuru

Four. Turn the peppers over and leave them for 4 to 5 minutes to let the taste blend in and you’re done! Top with ginger if you like, wrap with Korean seaweed and enjoy.

State of heated peppers

Photo by Karikuru

One point

・ By crushing the peppers lightly, it will prevent them from bursting in the microwave and the taste will easily soak into them.
・ If you cool it in the refrigerator, the taste will become more familiar and delicious.
・ If you are reluctant to eat whole peppers, or if you use something that has been purchased for a long time, remove the calyx and seeds before cooking.

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