Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt)
Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt)

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we must first prepare a few components. You can cook easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt) using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt):
  1. Make ready Green bell peppers
  2. Prepare Shio-kombu
  3. Make ready Shio-koji (salt-fermented rice malt)
  4. Make ready Ra-yu
  5. Make ready Sesame oil
Instructions to make Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt):
  1. Slice bell peppers into narrow slices. Coat in a small amount of sesame oil.
  2. Add salted kelp.
  3. Add salt-fermented rice malt, blend, and serve.
  4. The texture has a crispness, but no bitterness or "rawness" of the bell pepper remains. Drizzle a bit of ra-yu or white sesame seeds to taste, and enjoy it with sake.

So that’s going to wrap this up with this special food easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!