I received lots of bell peppers and wanted to use them up.This time I made it with 1 small yellow bell pepper and 2 red bell peppers. It was tasty with 1 teaspoon of shio-konbu. Recipe by Yunyatomomo

I often make this when green peppers are on sale. When I checked, I found that lots of other people had uploaded this recipe, but I wrote mine up anyway.Just make sure you mix the shio-konbu in while the green pepper is still hot. Recipe by Manmarutamago

I created this recipe for a shio-kombu recipe contest.Cut the green peppers and chikuwa strips the same size as the shio-kombu strips for a nice presentation.I used the Fujikko brand of shio-kombu. Recipe by hitkat

This tasty way to eat green peppers uses a recipe that a friend shared with me some time ago.My family members that were formerly pepper-haters actually fight over this dish.To bring out the crispness of the bell pepper, first coat the slices in sesame oil, but if you dislike that texture, you can go without the sesame oil and serve them tender. Recipe by Soraheno omoi

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. For 1 to 2 side servings. Recipe by Kamerin

I had a lot of shiso leaves, so I wanted to use it in a kinpira-style dish to add a refreshing flavor.I used large bell peppers. If you have small ones, use more. Recipe by Raby

I've been making this bell pepper dish for a long time.This also good with shishito peppers.If using large peppers, double the amounts of the flavoring ingredients. Recipe by Yuuyuu0221

I wanted to make something simple and fuss-free.Where I come from, they call bitter melon "nigakoi" (which means "bitter" in Kagoshima dialect).Sprinkle on some sesame seeds to taste. Be sure to taste while adding soy sauce. Recipe by Yuukarikoara

I came up with this thinking how the strong, rich, savoury flavour of shio-kombu and would go well with plain atsuage.Use your choice of vegetables and mushrooms. Recipe by Raby

When I cooked this dish for my son who doesn't usually like celery, and he ate it up!It's definitely easier to eat celery this way.I didn't add soy sauce this time, but you can add 1 teaspoon if you like.Adjust the amount of shio-kombu as desired (I love shio-kombu, so I always add in lots). Recipe by Sattan mama

I just thought it up.Watch the blanching time and the amount of shio-kombu...that's all I think? For 2 servings. Recipe by Silvy1978

It's very trendy these days to eat cold tofu with salt and olive oil. I love it too, and so I tried using shio-kombu instead of salt, and sesame oil instead of olive oil. The fragrance and richness of the sesame oil makes it that much tastier!Please adjust the amount of shio-kombu and sesame oil to taste. Delicious as a dip too. Recipe by Renbasu