Cut the onions in half vertically and then horizontally into 1 cm slices, cut the satsuma-age into long, thin strips, roughly chop the bell peppers, remove the stems from the shimeji mushrooms and shred.
Grate the green peppers from the bottom to about 2/3 (to where the seeds are), and then remove the stem and seeds and cut into chunks.
Heat a small amount of vegetable oil with the ginger in pot or frying pan over medium heat until aromatic. Add minced chicken, and sauté until crumbly.
Add onions from Step 3, shimeji mushrooms, and satsuma-age in order and sauté, add the chunks of bell pepper to lightly sauté once the onions have become transparent.
Add curry powder and lightly sauté, add sake, water, grated green pepper, and ❖ in order, bring to a boil and reduce the heat a bit, and boil for 1~2 minutes.
Check the taste, season with salt and pepper, give it a finishing touch of soy milk, and turn off the heat right before it begins to boil.
Arrange into bowls and garnish with slices of green pepper or ground sesame and green pepper with rice (I finely chopped the area around the stem in the photo).
"Karun" used imitation crab and "Usamiko" used milk, so I will too. A nice broth comes out of the imitation crab, and the milk gives a delicious rich and milky taste.
You can use bitter melon and celery in place of paprika. It is also good to have fun using up whatever is left over in your fridge.