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

Dylan Gordon
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Recipe: Tasty Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt)
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Recipe: Tasty Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) Delicious, fresh and tasty.

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) 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.

My family members that were formerly pepper-haters actually fight over this dish.

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

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 achieve that.

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

  1. It’s 2 of Green bell peppers.

  2. Prepare 5 grams of Shio-kombu.

  3. Prepare 1 tsp of Shio-koji (salt-fermented rice malt).

  4. It’s 1 of Ra-yu.

  5. It’s 1 of Sesame oil.

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

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

  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..