Cheese-Stuffed Meat Peppers

Steps

1. 1
   Finely chop the onion, place in a heat-proof bowl, loosely cover with plastic wrap, and microwave at 600W for about 1 minute. Spread out and let cool completely.
2. 2
   Mix the breadcrumbs with milk and let them soak until softened, which helps them blend better with the meat.
3. 3
   Cut around the stem of each pepper and carefully hollow it out, removing the stem and seeds. If this is difficult, simply slice off the tip instead.
4. 4
   Season the ground meat with salt and pepper and mix until sticky. Then add the softened breadcrumbs, potato starch, and mayonnaise, and mix well.
5. 5
   Once the onion has fully cooled, add it to the meat mixture and mix thoroughly.
6. 6
   Stuff the hollowed peppers halfway with the meat mixture, add cheese in the center, then top with more meat mixture to seal it in, pressing firmly to avoid air pockets.
7. 7
   Lightly oil a frying pan and heat over medium heat for about 30 seconds. Place the peppers meat-side down, pressing slightly, and fry until browned.
8. 8
   Once browned, turn the peppers and continue frying for about 3 minutes total, rotating to lightly brown all sides.
9. 9
   Add about 2 tablespoons of water, cover with a lid, and simmer over low heat for about 6 minutes until the meat juices run clear.
10. 10
    While simmering, mix together the ketchup, Worcestershire sauce, sake, and mirin to make the sauce.
11. 11
    Open the lid, pour in the prepared sauce, and turn the heat to medium. Gently roll the peppers to coat evenly, and cook for about 2 minutes until the sauce slightly thickens.
12. 12
    Remove from heat, cut in half if desired, and serve, optionally garnished with white sesame seeds.