Cut the green pepper in half, remove the seeds, and julienne to 5 mm strips.
Cut the chikuwa in half vertically, and thinly slice at a diagonal.
Add ＊ soy sauce and katakuriko to the chikuwa, and toss.
Heat half of the sesame oil in a frying pan, sauté the chikuwa from Step 3 over medium heat, and transfer to a plate once it has turned golden brown.
Add the remaining oil, sauté the doubanjiang until aromatic, add green peppers and sauté some more. Lightly season with salt and pepper.
One the green peppers have cooked through, add the chikuwa back into the pan, sauté together, add oyster sauce and sake, give it a quick stir, and turn off the heat.
It looks like Chinjao Rosu, right? It goes great with rice.
Story Behind this Recipe
I entered Itoen's recipe contest, and won the 20 different vegetables they use in their vegetable juice. I used the green peppers and red peppers from that to think up a new recipe.
Seasoning the thinly-sliced chikuwa with soy sauce and potato starch flour beforehand gives a meaty texture. It looks pretty if you use red pepper, but it tastes great with just green peppers. Make sure not to over-cook the green peppers.