Mix ground meat and salt and pepper in a bowl until sticky.

Remove stems from shishito peppers, make a slit, and remove seeds. Stuff the peppers with the meat mixture and coat them with potato starch.

Heat salad oil in a frying pan over medium heat and cook the stuffed peppers until the meat changes color, turning occasionally.

Add water to the pan, cover, and steam for 4 minutes. Wipe the pan clean afterward.

Add sake, sugar, and soy sauce to the pan and cook until the sauce thickens, coating the peppers.