The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
2 pounds Chinese broccoli (gai lan)
2 Tbsp. canola oil
1/2 tsp. asafetida
6 dried red chiles (such as chiles japones, chiles de arbol, or Thai red chiles)
salt to taste
pinch baking soda
Rinse and drain the Chinese broccoli. Remove the flowers and keep the leaves whole. Remove the tough part of the stalk and wash the leaves, then drain and set aside.
Ia heavy 6 or 8 quart saucepan, heat the oil over medium-high heat until it is almost smoking, then add the asafetida and sizzle for just a minute, until aromatic.
Add the dried chiles, 1/2 tsp. of salt, the baking soda and 3 cups of water and bring to a rolling boil. Add the greens and stir well. Cook over medium-high heat until done, about 10 minutes. Season again to taste if desired and drain any excess liquid (through a colander or strainer) and discard. Serve immediately.
Recipe from an article in the L.A. Times.