00:00So, Japan has this amazing trend called Mugen dishes. Simple, quick, minimal, but you'd eat
00:06them endlessly. Today, my take on Mugen Peaman will show you exactly what all the fuss is all about.
00:12For 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 250g of green peppers and I'm going to cut them into
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 recipe.
00:40Once you've got all your peppers sliced, let's mix up our sauce in a small bowl.
00:45Add ½ tablespoon of soy sauce, 1 teaspoon of white toasted sesame seeds,
00:511 teaspoon of chicken bouillon powder, 1 teaspoon of sugar, 1 teaspoon of rice vinegar,
00:57and ½ teaspoon of dashi granules. Give that a good stir and set it by the stove for later.
01:06Now, pour some cooking oil into your frying pan and get those peppers sizzling over medium-low heat
01:12for about a minute. After the first minute, when your peppers have softened just slightly but still have
01:21the perfect bite, 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,
01:55along with ½ tablespoon of mayonnaise, and a drizzle of the aromatic toasted sesame oil.
02:02This combination of pepper, tuna and Japanese style seasonings is part of what we called Yamitsuki
02:09recipes in Japan. Mix 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
02:27become such a sensation. Want even more delicious recipes? Grab my free cookbook from the link in the
02:33description. Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the
02:39written instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
02:45There 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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