Cut pork into 200g pieces.
Cut green peppers in half and remove pith and seeds. Score the green peppers lightly.
Put soy sauce, mirin (sweet sake), Japanese sake and grated fresh ginger into a bowl, and marinate items from steps 1 and 2 for 30 minutes.
Put all ingredients from step 3 into the supplied glass shelf, place on the middle rack, and cook for 10 minutes on ‘Convection Oven’ 230ºC + ‘‘Microwave’ 300W.
Turn meat over and cook for another 10 minutes.
As a finishing touch, cook on ‘Convection’ 230℃ + ‘Grill 1’ for 3 minutes until the it is browned.
Place the ingredients from step 6 on a serving platter. Reduce meat juices in a separate pot and pour over meat before serving.
Takahashi Takuji is a Michelin starred chef and the third master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.