Description
Char grilled bell peppers topped with bonito flakes and dress in a soy sauce based dressing.
Ingredients
Scale
For the Japanese dressing: (makes 1/2 cup)
- 1 tablespoon olive oil
- 1 tablespoon sake
- 3 tablespoons mirin
- 1/4 cup dashi
- 2 tablespoons soy sauce
- salt and pepper to taste
For the peppers:
- 3–4 green bell peppers (cored, seeded and sliced into halves)
- 2 teaspoons vegetable oil
- 1/2 cup bonito flakes (or more, to taste)
Instructions
- Lightly brush bell peppers with vegetable oil.
- Heat up your grill or grill pan. When it’s hot, place the peppers facing skin side down.
- Grill until the skin blisters and bell peppers soften.
- Turn the bell peppers over, and grill for a few minutes until the inside is done.
- Transfer to a cutting board. Slice each pepper half in half again, and arrange the peppers on a plate.
- Pour a few tablespoons of the Japanese dressing over the peppers (start with about 3-4 tablespoons and adjust to taste)
- Top with bonito flakes and serve with more dressing on the side.
Nutrition
- Serving Size:
- Calories: 216
- Sugar: 14.9 g
- Sodium: 890.8 mg
- Fat: 9.9 g
- Saturated Fat: 1.9 g
- Carbohydrates: 21.7 g
- Fiber: 3.1 g
- Protein: 5.7 g
- Cholesterol: 7.9 mg
