Long peppers and browned mushrooms make a quick savoury topping for rice.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 200 g Fushimi peppers, stemmed and sliced
- 250 g mushrooms, sliced
- 400 g hot cooked rice
- 1 tbsp neutral oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp sesame oil
Method
- Brown mushrooms in neutral oil over medium-high heat for 6 minutes.
- Add peppers and ginger; cook 5–6 minutes until peppers soften.
- Stir in soy sauce, vinegar and sesame oil. Divide over hot rice.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Fushimi Japanese Pepper
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
