Steps

1. In a bowl, combine Soy Sauce 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Sugar 2 tsp, Chicken Consomme Granules 1/2 - 1 tsp, and Ground Sesame Seeds 1 tsp. Mix lightly to create the sauce.
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2. Remove the stems from the green peppers and cut them in half lengthwise.
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3. Flip the green peppers over and flatten them by hand. Flattening makes them easier to cut and creates surface area for the sauce to adhere.
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4. Thinly slice the green peppers into 5mm strips. Cutting them into 5mm strips allows them to cook quickly while retaining a crisp texture.
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5. Cut all the green peppers in the same way.
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6. Place the cut green peppers into a large bowl.
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7. Sprinkle a little salt over the green peppers in the bowl and mix well to coat. Seasoning beforehand and drawing out some moisture from the surface will help the sauce to meld better.
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8. Cut the fish cakes in half lengthwise.
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9. Slice the fish cakes diagonally to about the same length as the cut green peppers.
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10. Heat Butter 20g and Oil 2 tsp in a frying pan over low-medium heat. Heating the butter thoroughly at the beginning will maximize its aroma.
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11. Once the butter is fragrant, add the sliced fish cakes and stir-fry briefly until lightly browned.
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12. Add the green peppers and stir to coat them with oil. Stir-frying the fish cakes and green peppers separately helps maintain the crispness of the green peppers.
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13. Once the green peppers are coated with oil and look glossy, add the prepared sauce all at once and mix thoroughly. Adding the sauce all at once prevents it from reducing too quickly and ensures it coats the ingredients evenly.
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14. Once the sauce has reduced and is clinging to the ingredients, turn off the heat.
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15. Transfer to a serving dish.
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16. Serve sprinkled with Parmesan cheese, if desired.
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