From KokenTetsu Kitchen's 1.5-dan King Kazu series. This 'Stir-fried Bell Peppers and Chikuwa' recipe, featuring thorough cooking and diagonal slicing for maximum flavor absorption, is simple yet incredibly delicious. It's perfect for bento boxes and will add a rich touch to your table. Try this dish that explores the new possibilities of bell peppers!
Ingredients
Main Ingredients (2 servings)
- Bell Peppers 3 pcs
- Chikuwa (Fish Cake) 2 pcs
Seasonings
- Sesame Oil 1-2 tbsp
- Red Chili Pepper 1 pc
- White Sesame Seeds 1 tsp
- [A] Soy Sauce 1 tbsp
- [A] Sugar 1/2 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
Steps
- Wash the bell peppers.
- Cut the bell peppers in half lengthwise, keeping the seeds and stem attached, and then thinly slice diagonally. Thinly slicing bell peppers diagonally results in a better texture and allows them to absorb flavors more easily.
- Cut the chikuwa in half lengthwise, then thinly slice diagonally to a similar size as the bell peppers. Matching the size of the ingredients makes them easier to eat and cook.
- Heat 1-2 tbsp of Sesame Oil in a frying pan over medium-low heat.
- Add the sliced 3 pcs of Bell Peppers (with seeds and stems) to the heated pan and cook thoroughly. Slightly charring the bell peppers enhances their sweetness. Be cautious as seeds may pop. Cooking slowly over medium-low heat is recommended.
- Once the bell peppers release a sweet aroma, add the sliced 2 pcs of Chikuwa and stir-fry until fragrant.
- Optionally, tear 1 Red Chili Pepper by hand and add it, tossing quickly to coat. If you dislike spicy food, remove the seeds from the red chili pepper.
- Quickly add 1 tbsp of Cooking Sake (Rice Wine), 1/2 tbsp of Sugar, and 1 tbsp of Soy Sauce. Stir-fry to allow the ingredients to absorb all the seasonings.
- Turn off the heat and finish by adding 1 tsp of White Sesame Seeds, tossing to combine. Mixing as if coating with sesame seeds enhances their aroma.
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