Slice the bell peppers thinly. Cut the chikuwa sticks in half lengthwise, then slice diagonally.
Heat the sesame oil in a frying pan, and stir fry the chikuwa over medium heat.
When the chikuwa is browned, add the pepper. Sprinkle on the chicken soup stock granules and stir-fry. (2 minutes for crisp peppers, 4 minutes for wilted soft peppers.)
Transfer to serving containers, sprinkle the crushed sesame seeds (see Hints) and it's done!
Story Behind this Recipe
I wanted to do something with the bell peppers in the refrigerator.
The chikuwa fish sticks are seasoned with salt, so add half the chicken soup stock and taste before adding more. I think 1 teaspoon is pretty salty, so it's good if you're using this as a drinking appetizer. I usually add 2/3 teaspoon of chicken stock. Crush the sesame seeds between your thumb and forefinger.