Cut the bell peppers in half lengthwise and remove the stems and seeds.

Place the hanpen in a plastic bag and mash it thoroughly. Add salted kombu and soy sauce, then continue mashing until well combined.

Dust the inside of the bell peppers with potato starch and stuff them with the hanpen mixture.

Heat sesame oil in a frying pan over medium heat. Place the stuffed peppers hanpen-side down and cook until golden brown.