How Does Mugen Piman Get So Savory?

Sudachi

Mugen piman is a quick Japanese bell pepper side dish that turns sliced peppers, canned tuna, and mayonnaise into a savory recipe in about ten minutes. This dish usually starts by cutting bell peppers into thin strips, then lightly cooking or microwaving them so they soften while keeping a fresh bite. Canned tuna adds richness and protein, while mayonnaise gives the mixture a creamy texture that helps the seasoning cling to every piece. Soy sauce, sesame oil, chicken stock powder, black pepper, sesame seeds, or bonito flakes can add umami, aroma, and extra depth without making the dish complicated. The final mugen piman is fast, flavorful, and easy to serve with rice, bento meals, grilled meat, noodles, or Japanese home-style dinners as a simple side with crisp texture and a rich savory finish.

Transcript

00:00So Japan has this amazing trend called Mugen dishes. Simple, quick, minimal, but you'd

00:05eat them endlessly. Today my take on Mugen Peaman will show you exactly what all the fuss is all

00:11about. For a printable version of this recipe, visit my website, just google Mugen Peaman space

00:17that you'd find me. So here I have about 250 grams of green peppers and I'm going to cut them

00:23into

00:23thin strips. Don't worry about making them perfectly uniform since we're going for that

00:28rustic homemade charm here. I'm using Peaman, which is the most common pepper in Japan.

00:33It's smaller and bitter because it's not at all. You can simply use regular bell pepper to make this

00:39recipe. Once you've got all your peppers sliced, let's mix up our sauce in a small bowl. Add half

00:46tablespoon of soy sauce, 1 teaspoon of white toasted sesame seeds, 1 teaspoon of chicken bouillon powder,

00:531 teaspoon of sugar, 1 teaspoon of rice vinegar, and half teaspoon of dashi granules. Give that a

01:01good stir and set it by the stove for later. Now pour some cooking oil into your frying pan

01:09and get those peppers sizzling over medium-low heat for about a minute.

01:17After the first minute, when your peppers have softened just slightly but still have the perfect

01:22bite, pour the sauce right over them and stir fry until every strip is beautifully coated.

01:28Now, Mugen means infinite in Japanese and this dish gets that name because it's supposedly so delicious

01:35you could eat it endlessly. Keep cooking until most of the liquid has evaporated, creating this gorgeous

01:42glossy coating. Once that happens, take it off the heat and transfer everything to a big mixing bowl.

01:48Here's where this really comes together. Add 50 grams of thoroughly drained canned tuna along with

01:55half tablespoon of mayonnaise, and a drizzle of the aromatic toasted sesame oil. This combination of

02:04pepper, tuna and Japanese style seasonings is part of what we called Yamitsuki recipes in Japan.

02:10Mix everything together until it's evenly distributed.

02:14Serve this on a plate and finish with a sprinkle of bonita flakes and freshly ground black pepper.

02:21And there you have it, my own take of Mugenpiman, ready to prove why this simple dish concept has become

02:27such a sensation. Want even more delicious recipes? Grab my free cookbook from the link in the description.

02:35Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the written

02:40instructions by clicking the full recipe box with a picture that's about to pop up on your screen.

02:45Here we go, the link to the full recipe is on the screen for you now, and if you want

02:49to watch more

02:49similar videos, don't miss my side dish playlist popping up on your screen as well. Thanks so much

02:54for watching, and I hope to see you in the next one. Bye!

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