Finely dice the onion, place in a heat-safe bowl, cover with plastic wrap, and microwave at 600W for 1 minute. Let cool completely.
2
Rinse the shiso leaves, pat dry, remove stems, roll up, slice into thin strips about 5mm wide, then chop into rough pieces.
3
Prepare the peppers: thinly slice off the cap and stem, mince the cap portion separately, and cut the pepper body into approximately 2cm-wide rings, removing seeds.
4
Mix breadcrumbs with milk until well combined. Add ground meat, salt, and black pepper, then knead thoroughly.
5
Add the softened breadcrumb mixture, mayonnaise, and cornstarch, then knead again until well combined.
6
Gently fold in the cooled onion, diced pepper cap, and shiso leaves until evenly mixed.
7
Coat the pepper rings and meat mixture with cornstarch, then stuff the meat into the pepper rings.
8
Heat oil in a skillet, add the stuffed peppers, gently press down, and cook each side for about 2 minutes until golden brown.
9
Add 1 tablespoon of water, cover the pan, and steam over low-medium heat for 3 minutes.
10
Combine soy sauce, mirin, sake, sugar, and rice vinegar to make the sauce. Pour the sauce into the pan and simmer over medium heat until it coats and clings to the peppers.
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