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)

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt). One of my favorites. This time, I am going to make it a little 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 popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. 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. Take 2 Green bell peppers
  2. Prepare 5 grams Shio-kombu
  3. Prepare 1 tsp Shio-koji (salt-fermented rice malt)
  4. Get 1 Ra-yu
  5. Take 1 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.

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