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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) is something that I’ve loved my whole life. They are fine and they look wonderful.

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 that.

The ingredients needed to make Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt):

1. Make ready 2 Green bell peppers
2. Get 5 grams Shio-kombu
3. Get 1 tsp Shio-koji (salt-fermented rice malt)
4. Make ready 1 Ra-yu
5. Prepare 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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