Steps

1. In a bowl, combine Soy Sauce 1 tbsp, Vinegar 1 tbsp, Sugar 1 tbsp, Toasted Sesame Seeds 1 tsp, Sesame Oil 1 tsp, and Ichimi Togarashi (Chili Powder) to taste, and mix to create a spicy sauce.
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2. Remove the stems, seeds, and pith from the Bell Peppers (5 pcs, 150g), and thinly slice them vertically into 2-3mm strips. The key here is to slice along the grain to reduce bitterness.
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3. Cut the Deep-Fried Tofu (2 square sheets) in half, then thinly slice them into 2-3mm strips. The key here is to use it without blanching to enhance the flavor.
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4. Add the sliced bell peppers and deep-fried tofu to a bowl, along with Low-Gluten Flour 3 tbsp and Dashi Powder 1 tsp, and mix to coat everything with the powder.
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5. In a separate bowl, whisk together 1 Egg and 1 tbsp Water. Pour this into the bowl from step 4 and mix thoroughly until the egg is evenly distributed.
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6. Heat oil in a frying pan over medium heat. Once hot, add the mixed ingredients and use a spatula to press and form them into a flat circle about 20cm in diameter.
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7. Cook until the bottom is golden brown. When it's browned and slides around easily in the pan, carefully transfer it to a plate.
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8. Cover the frying pan with the plate and flip it over to cook the other side until golden brown.
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9. Once both sides are golden brown, cut into bite-sized pieces, arrange on a plate, and serve with the prepared spicy sauce. Enjoy!
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