Soft scrambled egg and crisp-tender summer piman make a simple, colorful stir-fry. Red paprika adds sweetness, sesame oil gives it a gentle nutty aroma, and a final touch of ginger juice keeps the dish bright rather than heavy. It is fast enough for lunch, but useful enough to plug into a larger Japanese-style dinner.
Ingredients
3 Piman / green peppers
1/2 Red paprika pepper
3 Eggs
1/2 kosaji Sugar
1/4 kosaji Salt
1/4 kosaji Sake
Grated ginger
Sesame seed oil
Preparation
1. Halve the piman lengthwise, remove stems and seeds, and cut into bite-size irregular pieces.
2. Remove the stem and seeds from the red paprika and cut into similar bite-size pieces.
3. Beat the eggs with the sugar and salt until evenly combined.
4. Measure the ginger juice. The source also lists 1/4 kosaji sake; this guide adds it to the egg mixture.
Steps
1. Cook the eggs: Beat the listed sake into the egg mixture. Heat 2 kosaji sesame oil over medium heat, add the eggs, and stir in broad folds until softly set and still moist. Transfer to a plate.
2. Stir-fry the vegetables: Wipe the pan lightly with kitchen paper. Add the remaining 1 kosaji sesame oil and heat over medium-high to high heat. Add the piman and red paprika and stir-fry briskly for about 1 minute. Keep the colors bright and a little bite in the vegetables.
3. Bring it together: Return the soft eggs to the pan and fold gently so they stay in generous pieces rather than becoming yellow confetti.
4. Finish with ginger: Add the ginger juice and toss just until distributed. Serve immediately while the vegetables are glossy and the eggs are tender.
Source
NHK 『3分クッキング』, August 2026 issue, 「ピーマンの中華風卵炒め」
Tamagawa Salad 