No.97 [HARUYO RECIPE] Toridango to Manganji togarashi no supu (Chicken broth with Manganji chilli peppers)


01 – Chop the Manganji sweet peppers and bell peppers.

02 – Cut the onion and mince in a food processor.

03 – Stir in the salt and ginger.

04 – Add the minced chicken and mix together well.

05 – Put the Manganji sweet peppers and bell peppers in a saucepan, and add about a litre of water.

06 – Bring to the boil. Shape the chicken mixture into large balls and add to saucepan.

07 – Simmer for about 10 minutes.

08 – Sprinkle with sesame seeds, and serve.

Manganji chillis and sweet peppers can be replaced with turnip, daikon radish, carrot, etc. Preparing the chicken mixture in a food processor will create softer meat balls.


• 5 Manganji sweet peppers
• 2 small bell peppers
• 600 g minced chicken legs
• 1 onion
• 1 tablespoon chopped ginger
• 1½ teaspoons salt
• 2 tablespoons dashi stock powder
• 1 tablespoon soya sauce
• 1 tablespoon sesame seeds