Cut the top stem section and trim off tail end of the peppers. Gently remove pith and seeds.
Peel and grate yamatoimo. Place grated yamatoimo in a resealable bag and cut off one corner tip. Gently squeeze yamatoimo to fill the pepper.
Heat oil and deep fry stuffed peppers for about 30 seconds or when outer skins are a little charred. Remove and drain on absorbent paper.
Prepare konbu dashi and add soy sauce, mirin and sugar. Bring to the boil and add the fried peppers. Lower heat and simmer for 5 minutes.
Arrange 2 pieces of peppers each in 4 individual shallow bowls. Drizzle with some simmering broth and serve.
© 2018 All rights reserved. Published by Marshall Cavendish.