Kyoto Yasai – Manganji Togarashi 万願寺唐辛子

Kyoto is famous for many locally grown vegetables, Kyo yasai, for short. This list includes mizuna greens that are now popular even in the US, Kyo takenoko (bamboo shoots), and  Kamo nasu (eggplant). Manganji are green peppers that are bigger than shishitō and the skin is a bit thicker. These are not spicy peppers and are easy to cook. The seeds are easy to remove.

This kinpira-style recipe includes dried baby sardines, but you could make it without the fish.

Manganji peppers

chirimenjako (dried baby sardines)

vegetable oil

sake

sugar

soy sauce

Cut the pepper in half and remove the seeds. Cut the pepper into bite-size pieces.

Sauté the chirimenjako in vegetable oil for about a minute or until it becomes a little crispy. Add the peppers and sauté for another minute.

Add some saké, sugar, and soy sauce and sauté for a minute. If you have mirin in the house, add a bit to give the peppers a glaze and a bit more sweetness.

This dish is good hot or at room temperature. It’s a great in a bentō.

Kyō yasai    Kyoto vegetables 京野菜

mizuna  みずな

Kyō takenoko   Kyoto bamboo shoot 京竹の子

Kamo nasu     Kamo eggplant  賀茂茄子

Manganji tōgarashi     Manganji pepper  万願寺唐辛子

Kamo and Manganji are both places in Kyoto, so they are capitalized.

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