Steps

1. Wash 10 Shiso Leaves and thoroughly pat dry with paper towels.
   🕒 01:28
2. Trim the stems from the shiso leaves, then roll them from the tip and slice into 5mm thick shreds.
   🕒 01:46
3. For the 4 Bell Peppers, push the stems inward, cut in half lengthwise, and remove seeds and cores.
   🕒 02:12
4. Slice the bell peppers diagonally to match the width, or cut into thin strips.
   🕒 02:30
5. Cut the 3 Chikuwa (Fish Cakes) in half lengthwise, then slice diagonally into pieces slightly less than 1cm wide. Adjust the way you cut the chikuwa and the ratio with bell peppers to your preference.
   🕒 02:55
6. Cut the 1 Chili Pepper in half with kitchen scissors, remove seeds, and slice into rings. If you don't like spicy food or are making this for children, you can omit the chili pepper for a delicious result.
   🕒 03:27
7. Heat 2 tsp of Sesame Oil in a frying pan over medium heat for about 30 seconds.
   🕒 03:47
8. Add the sliced Bell Peppers to the heated pan and stir-fry for about 1 minute.
   🕒 04:02
9. After stir-frying the bell peppers, add the Chikuwa and stir-fry briefly.
   🕒 04:12
10. Add 20g of Shio Kombu, the sliced Chili Pepper, and 1/2 tbsp of White Sesame Seeds, then stir-fry for about 30 seconds to combine.
    🕒 04:20
11. Turn off the heat, then add the shredded Shiso Leaves and mix until wilted from the residual heat. Adding shiso leaves at the end enhances their aroma and results in a more delicious dish.
    🕒 04:31
12. Taste and adjust seasoning with salt if needed. Transfer to a serving dish and it's ready to serve.
    🕒 04:50