Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have 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 can achieve it.
The ingredients needed to make Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt):
- Get 2 Green bell peppers
- Make ready 5 grams Shio-kombu
- Make ready 1 tsp Shio-koji (salt-fermented rice malt)
- Make ready 1 Ra-yu
- Get 1 Sesame oil
Steps to make Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt):
- Slice bell peppers into narrow slices. Coat in a small amount of sesame oil.
- Add salted kelp.
- Add salt-fermented rice malt, blend, and serve.
- 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 for this exceptional 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 that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!