Simmered Sweet Pepper and Young Sardines (Tougarashi to Chirimenjako no Iri-ni)
200g sweet pepper (tougarashi)
40g dried young sardin (chirimen-jako)
	3tbsp sake
	2 tbsp soy sauce (shouyu)
	1 tbsp sugar (satou)		tougarasi	chirimen-jako
	1 tbsp mirin
salad oil (sarada-yu)
1. Remove seeds from sweet pepper. Wash the sweet pepper and cut in halves. 2. Fly the sweet pepper and the dried young sardin. Add sake, sugar, soy sauce and mirin. Then cook over high heat until the stock is boiled down. Serves 4