The seasonings are margarine, soy sauce, and umami seasoning (optional).
Take the stem ends off the peppers, remove the seeds and wash. (I use the removed stem end part too, minus the stem itself.)
Press the peppers from the top to smash.
Slice them thinly while pushing down.
Julienne like this, about 2 to 3 mm thick.
I got about 280 g of sliced pepper from around 10 large peppers. (Note: Japanese peppers are quite small.)
Heat some oil in a frying pan and stir fry the peppers.
When the peppers are soft, add the margarine and continue stir-frying.
When the peppers have softened, add the soy sauce and stir fry over medium heat, taking care not to let it burn.
It will be like this. It would have reduced significantly.
Transfer to serving plates. Bon appetit.
You could top the sautéed peppers over grilled squid.
Story Behind this Recipe
My mother used to make this for me for my bento early every morning before she went to work. The bell peppers are stir fried until limp, and flavored well with margarine and soy sauce! It's one of my favorite recipes, handed down to me by my mother.
Just stir fry the peppers until softened, and flavor on the strong side. This is a great bento item, but it doesn't stay fresh as well in the heat, so be careful about that.