10 minutes from 'I'm home' to 'Let's eat'! Let go of perfection. Stuffed bell peppers with pork bits, topped with an explosion of savory miso sauce✨
Hello, I'm Chii😊
I have some happy news to share✨
My previous post, '10 minutes from I'm home to Let's eat!',
was featured by note as one of the posts that received the most 'likes' last week
in the #Today'sHomeCooking category🎉
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Now, onto today's main topic,
Actually, I'm quite the perfectionist.
Even things that others might think, 'Why worry about such small details?', I can't help but obsess over.
It takes time, it's exhausting, and my mind is always running at full speed.
But lately, I've been changing little by little🌿
I've started to be able to say, 'Oh well, it's fine.' Not for everything, but just a little bit.
As I get older, my physical and mental energy are becoming limited.
If that's the case, it's much easier to spend my time in a way that leaves me feeling 'satisfied enough'.
On days when I'm feeling down, I don't have to force myself to cheer up.
If I just let myself feel down completely, a day will surely come when I can say, 'Oh well, it's fine.'
⸻
So today, I have plenty of bell peppers that arrived from my parents' house🍀
They're a bit misshapen, and their colors and sizes are all different, but
I'll just call that part of their charm😊
Stuffed bell peppers are usually a hassle, but today I let go of perfection and made them easily and loosely.
If they peel off or fall apart, so what?
If they taste good, that's 100 points✨
🥢It doesn't have to be perfect, stuffed bell peppers with pork bits(Serves 4)
Ingredients
• Bell peppers ... about 5-8 (adjust based on size)
• Pork bits ... 350-400g
• Oil, salt, green onions ... a little bit
Instructions
1. Cut the bell peppers in half lengthwise and remove the seeds.
2. Stuff the pork bits in tightly and sprinkle lightly with salt.
3. Add a little oil to a frying pan and arrange them with the meat side down.
4. Cover and steam-fry. The trick to preventing them from falling apart is to barely touch them!
5. Once cooked through, remove the lid and let the moisture evaporate to finish browning.
6. Only flip them when you're plating them at the end!
📸Steps are here👇
The trick to keeping them from falling apart is not to flip or touch them too much until you plate them👍 You don't even need a binder like potato starch!
If the meat peels off, just put it back on, it's fine😊
My family absolutely loved it😆💕
The miso sauce was also delicious on cabbage😋
The soup that day was a miso soup with Kaga-age, pumpkin, onion, and carrots. The side dish was blanched Malabar spinach.
It's delicious and infinitely versatile😋
Recipe is here👇
🍽 Rich and savory miso sauce
(Serves 4)
Ingredients
• Miso: 3 tbsp
• Mirin: 2 tbsp
• Soy sauce: 2 tsp
• Sugar: 2 tsp (or add more to taste)
• Sake: 2 tbsp
• Sesame oil: 2 tsp
• Grated garlic: 1 clove (a little is fine)
• Ground white sesame seeds: 2 tbsp
Instructions
1. Put the miso, mirin, soy sauce, sugar, sake, and grated garlic in a pot,
and mix over low heat until it lightly boils and thickens.
2. Turn off the heat and add the sesame oil and ground sesame seeds to finish.
🍴Tips
・If you like it a bit sweeter, you can add a little extra sugar.
・You can pour it over everything after cooking, or serve it on the side as a dipping sauce◎
・It goes well with plain white rice, or you can add a little vinegar to make a salad dressing◎
・It can be stored in the refrigerator for about 3 days✨
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Even if it peels off, even if it falls apart,
if you think 'that was delicious,' that is the greatest success✨
Today, too, it doesn't have to be perfect.
Let's make a meal that treats ourselves a little kindly☺️🍽
📌I am entering this in #Today'sHomeCooking again.
I'd be happy if you could give it a 'like'🫶
Thank you for reading until the end today as well😊