Tsukune green pepper｜Takeshi Takeshima's extreme rice / Kiwami-Meshi's recipe transcription

Wash the peppers with water.
Cut in half with a knife and remove the core and seeds.
Cut the green onions into small pieces.
Cut the onion in half, peel and grate, leaving the core.
After grated, squeeze the onions by hand and put them in a bowl.
Remove the skin from the chicken thighs, chop them, put them in a food processor, and put them in a bowl of onions.

Add (A) to the bowl containing the onions and chicken thighs from 1 and mix by hand.
Keep it in the refrigerator.

Put (B) in a pan and bring to a boil over high heat.
When it boils, reduce the heat to low and simmer for about 5 minutes.

Put an appropriate amount of dashi kelp (outside the amount) and 1 liter of water (outside the amount) in a pan, heat over low medium heat, and take out the dashi kelp just before boiling.
Add a little sake (outside the amount) and roll the seeds of 2 into bite-sized pieces with a spoon.
When the heat goes through, the meat will float, so raise it to the bat.
For the remaining boiled juice, add the same amount of salt and pepper, mirin, and light soy sauce, and add 1 long onion to make chicken soup.

フライパンに4の肉ダネを入れ、両面に焼き目をつける。
3のタレを入れ、絡ませる。
とろみがつくまで煮詰めたら、皿に移し、完成。
1のピーマンの上に肉ダネを乗せて食べる。