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–+ servings

Mugen Piman (Addictive Green Bell Pepper Stir Fry)

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

  • ½ tbsp cooking oil
  • 250 g green bell peppers
  • 50 g canned tuna drained
  • ½ tbsp Japanese mayonnaise or regular mayonnaise
  • ½ tbsp toasted sesame oil

Sauce ingredients

Toppings

Instructions 

  • In a small bowl, add ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tsp toasted white sesame seeds, 1 tsp Chinese-style chicken bouillon powder, 1 tsp sugar, 1 tsp rice vinegar and ½ tsp dashi granules. Mix and set by the stove for later. Cut 250 g green bell peppers into thin strips.
  • Heat a pan on medium-low and add ½ tbsp cooking oil. Once hot, add the peppers and fry for 1 minute.
    Thin strips of green bell pepper frying in a pan on the stove
  • Pour the prepared sauce into the pan and continue to stir-fry until the bell pepper is evenly coated and the excess liquid has evaporated.
    Sautéed bell peppers in a frying pan on the stove with wooden spatula
  • Transfer the bell peppers to a heatproof mixing bowl and add 50 g canned tuna, ½ tbsp Japanese mayonnaise and ½ tbsp toasted sesame oil. Mix until evenly distributed.
    Mugen piman (addictive bell pepper salad) in a steel mixing bowl
  • Serve with a sprinkle of bonito flakes (katsuobushi) and ground black pepper. Enjoy!
    Mugen Piman (Addictive Bell Pepper) garnished with bonito flakes in a gray/blue bowl on a white background

Notes

Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so if yours is more concentrated (e.g., 1 tsp per 300 ml), use less to avoid oversalting.