How to Make Chinjao Rosu (Japanese-Style Pepper Steak)

In this video, I'll show you how to make Chinjao Rosu, a quick Japanese pepper steak stir fry ready in just 20 minutes. You'll learn the velveting technique that keeps pork incredibly tender, plus my tips for getting that glossy restaurant-style sauce and crisp-tender peppers every time.

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📌 RECIPE DETAILS:
⏰ Time: 20 mins
👥 Servings: 2
🥕 Ingredients:
150 g bell pepper I used green piman and red bell pepper
150 g canned bamboo shoots water-packed, or king oyster mushrooms, celery, or broccoli stems.
15 g ginger root peeled
2 cloves garlic
250 g boneless pork chop or beef/chicken
1½ tbsp cooking oil neutral, high-heat, e.g., canola or rice bran
½ tsp Japanese soy sauce (koikuchi shoyu)
toasted sesame oil a few drops to finish

Marinade for velveting
¼ tsp salt fine
1 pinch ground white pepper or black pepper
2 tsp sake or dry sherry, white wine
½ tsp Japanese soy sauce (koikuchi shoyu)
1 egg white for velveting
2 tbsp potato starch (katakuriko) or cornstarch
1 tsp cooking oil to seal marinade

Chinjao Sauce
2 tsp oyster sauce
2 tsp Japanese soy sauce (koikuchi shoyu)
½ tbsp sugar
½ tsp Chinese-style chicken bouillon powder
1 tbsp water
¼ tsp potato starch (katakuriko) or cornstarch

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❓ COMMON QUESTIONS
Q: How do I keep the peppers crisp instead of soggy?
A: Work over high heat, keep the pan uncongested, and finish within 1-2 minutes after adding peppers.

Q: My chinjao rosu flavor is flat or salty. How do I balance it?
A: For flat flavor, check the sweet-salty-umami balance. A pinch of sugar can sharpen edges. For oversalting, dilute with a little water, or add more vegetables. Keep oyster sauce moderate to avoid one-note heaviness.

Q: Everything sticks and tastes bitter from scorching. Help!
A: Preheat until hot, use enough oil to coat the pan, and let meat sear before moving it. If sticking starts, lower heat and deglaze the pan edge with a splash of hot water, then return to high heat to finish.

⏱ TIMESTAMPS
0:00 Intro
0:15 Prep pork
0:50 Velvet pork
1:57 Prep vegetables
2:59 Mix sauce
3:25 Cook pork
4:17 Stir fry vegetables
4:53 Add pork and sauce
5:32 Kogashi shoyu technique
6:04 Taste and adjust
6:46 Garnish
7:11 Ingredients recap

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Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal

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