Grind half a spoonful of mirin, pepper back and forth, then marinate for about a day.

Slice half red and green bell peppers.

I baked shiitake mushrooms together. I couldn't eat it because it got dry. I don't need shiitake mushrooms. Place pickled chicken breast in oven dish and sprinkle back and forth with salt, one at a time. Sprinkle sliced bell pepper with lemon powder and cook in a 180 degree oven for about 20 minutes. (20-30 mins low in broil)

Like the picture, the mushroom dried up like it was burning. If the outside is cooked deliciously, check to see if the inside is cooked. Cut the cooked chicken breast into bite-size pieces. Mix salad vegetables with red pepper paste, spread them under the plate, place them in the oven with ripe bell peppers and chopped chicken breasts, and then grind the whole pepper on top.

I decorated it with parsley powder. I think it's going to be boring, but it's not like that at all. It's not greasy, and it was light with bell peppers. If you eat it with the salad at the bottom, it's spicy, so it was so delicious.