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Recipe for Delicious Chikuwa and Bell Pepper Stir-Fry with Yuzu Pepper and Mayo

Recipe for Delicious Chikuwa and Bell Pepper Stir-Fry with Yuzu Pepper and Mayo

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Chikuwa and Bell Pepper Stir-Fry with Yuzu Pepper and Mayo Recipe

Chikuwa and Bell Pepper Stir-Fry with Yuzu Pepper and Mayo

To cook Chikuwa and Bell Pepper Stir-Fry with Yuzu Pepper and Mayo you need 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chikuwa and Bell Pepper Stir-Fry with Yuzu Pepper and Mayo :

  1. Use Chikuwa.
  2. You need to prepare Green pepper.
  3. Prepare pack Shimeji mushrooms (or any other mushrooms).
  4. Prepare Frozen corn.
  5. Use ◎Mayonnaise.
  6. You need to prepare ◎Sake.
  7. You need to prepare each ◎Soy sauce, mirin, yuzu pepper.
  8. Provide Pepper.

Short Tips:

- In order to make the procedure of cooking much easier, you ought to require to time to make large amounts of meat or veggie supply as well as shop it in the freezer. Not only is making your own supply cheaper than buying it from a merchant, but it makes it easy to keep a huge supply accessible. Merely ice up the stock in little as well as clearly identified parts and then take out what you require when you need it!

Chikuwa and Bell Pepper Stir-Fry with Yuzu Pepper and Mayo instructions :

  1. Combine and mix together all ◎ condiments. Remove the stem, seeds, and fiber from the bell pepper. Julienne the bell pepper and chikuwa in the same sizes. Slice off the hard stem of the shimeji mushrooms and shred..
  2. Heat oil (not listed) in a pan. Sauté the shimeji mushrooms, chikuwa, bell pepper, and frozen corn in that order..
  3. When that's cooked throughly, add ◎ condiments and stir everything up. Season with a little pepper..
  4. Dish it up and serve..
  5. [Bonus tip] This is also pretty tasty as filling for gyoza dumplings. You can make 10 gyoza dumplings if you use the whole amount with large-sized gyoza wrappers. A great way if you have leftover wrappers, or if you want to use up the leftover stir-fry to put in tomorrow's bento..

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