How to Rehydrate Dried Manganji Peppers
How to use and rehydrate dried Manganji peppers
This Kyoto vegetable is said to have originated in Maizuru City in the northern area of Kyoto Prefecture and is thick and large among sweet chili peppers. Its characteristic is its green color that retains a fresh fragrance. Even when dried, the fleshy fruit remains satisfying to eat.
This time, we will introduce three ways to rehydrate dried Manganji peppers. We will also tell you about the texture and recipes you can enjoy with each method, so please try them out.
[Put it in as is] For cooked rice ⚪︎
| Rehydration time |
0 min |
|
Suitable dishes |
Cooked rice or pasta |
If you use it in stir-fries, simmered dishes, or rice dishes, the vivid blue color will add color to even the most plain Japanese dishes. It also works well as a topping for simple oil-based pasta dishes such as peperoncino, or cheese and pizza toast.
[Soak for 1 hour] It's still a little hard, but has a nice bite.
| Rehydration time |
1 hr |
|
Suitable dishes |
Manganji miso and other dishes |
If you soak it for about an hour, it will retain a slightly firm yet crunchy texture. This crunchiness is addictive, and it will add an accent to even simple dishes. Recommended ways to use it are as follows:
- Manganji miso : Manganji miso is made by mixing finely chopped Manganji chili peppers with miso. The crunchy texture goes perfectly with the miso, making it the perfect accompaniment to rice.
- Stir-fried : Stir-fried manganji peppers in soy sauce, mirin, sugar, and dashi stock gives them a slightly bitter taste and a chewy texture. They are perfect as a side dish or as a snack with alcohol.
[Half-day soaking] Soft texture with a slight crunch
| Rehydration time |
Approximately 12 hours |
|
Suitable dishes |
Namul and other dishes |
After soaking for half a day, the Manganji peppers will soften and have a slightly chewy texture. They can be used in a variety of dishes and go well with any ingredients.
- Simmered in soy sauce, mirin, sugar, and dashi stock, the Manganji peppers absorb the stock and become soft and tender. They are also delicious chilled, making them a great side dish to have on hand.
- Stir-fry with deep-fried tofu : Stir-frying Manganji peppers with deep-fried tofu makes a simple yet well-balanced dish. The softness of the tofu, which is achieved by soaking it for half a day, enhances its compatibility with the deep-fried tofu.
- Namul : Namul, tossed in sesame oil and salted kelp, brings out the flavor of the Manganji peppers and can be used as a light side dish. It is also perfect as a side dish for your lunch box.
Recommended recipes using dried Manganji peppers
- Chili garlic oil: Chop the dried chili peppers finely, mix with chopped garlic, salt, and olive oil, and store in a jar. Leave it for about 2 days and it will be good. It can be used as a topping for cold tofu and udon, as well as for meat dishes. Get the recipe
- Manganji peppers simmered in soy sauce with bonito flakes: Just put it in the microwave and it's done. Put the seasonings and Manganji peppers in a heat-resistant bowl and microwave it. There's no need to take the time to remove the seeds or chop them, so you don't need a knife, cutting board, or pot. Recipe here
[Summary] Enjoy the thick texture of dried Manganji peppers
Even when dried, the fleshy flesh remains satisfying to eat. Instead, the refreshing flavor of the green chili peppers is even stronger than when eaten raw.
Manganji peppers can be used in a wide variety of dishes, with a crunchy texture when soaked for an hour, and a soft texture when soaked for half a day. Try adjusting the soaking time to suit your needs.
Related articles
Dried Manganji peppers
Thick and satisfying, with a refreshing aroma
This Kyoto vegetable is said to have originated in Maizuru City in the northern area of Kyoto Prefecture and is thick and large among sweet chili peppers. Its characteristic is its green color, which retains a fresh aroma. Even when dried, the fleshy flesh remains satisfying to eat. Instead, the refreshing flavor of the clean, deep-flavored green chili pepper is even stronger when eaten raw.
■ Manganji peppers are one of the most famous Kyoto vegetables
■ Thick and large in size, satisfying to eat◉
■ The refreshing fresh scent remains the same
■ The thick texture is the same as when it is raw.
How to eat dried Manganji peppers
If you use it in stir-fries, simmered dishes, or rice dishes, the vivid blue color will add color to even the most plain Japanese dishes. It also works well as a topping for simple oil-based pasta dishes such as peperoncino, or cheese and pizza toast. Click here for how to rehydrate dried Manganji peppers.
Bonito flakes boiled in soy sauce: Just put it in the microwave and it's done. Put the seasonings and manganji peppers in a heat-resistant bowl and microwave it. There's no need to take the time to remove seeds or chop them, so you don't need a knife, cutting board, or pot. Here's the recipe.
Chili garlic oil: Chop the dried chili peppers finely, mix with chopped garlic, salt, and olive oil, and store in a jar. Leave it for about 2 days and it will be good. It can be used as a topping for cold tofu and udon, as well as for meat dishes. Recipe here
About the raw material Manganji pepper
Dried Manganji Peppers Product Overview
Ingredients: Manganji peppers (Kyoto Prefecture)
Producer: Season Based in Miwa-cho, Fukuchiyama City, the company not only cultivates Manganji peppers but also sells processed products.
Contents:
- 15g: Try it first
- 15g x 2 bags: Perfect as a gift for a friend
- Large pack of 60g: For repeat customers
- 160g (simple packaging): For people who cook on a daily basis
Country of Origin: Kyoto and Fukuchiyama
Expiration date: 180 days from date of manufacture
How to eat: It is recommended to use it in cooking, such as by rehydrating or stewing.
Other ways to return
View all
