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

Name: Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt)
Cuisine: American
Ingredients: 2 Green bell peppers; 5 grams Shio-kombu; 1 tsp Shio-koji (salt-fermented rice malt); 1 Ra-yu; 1 Sesame oil

cookpad.japan @cookpad_jp

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, but if you dislike that texture, you can go without the sesame oil and serve them tender. Recipe by Soraheno omoi

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, but if you dislike that texture, you can go without the sesame oil and serve them tender. Recipe by Soraheno omoi

cookpad.japan @cookpad_jp

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, but if you dislike that texture, you can go without the sesame oil and serve them tender. Recipe by Soraheno omoi

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, but if you dislike that texture, you can go without the sesame oil and serve them tender. Recipe by Soraheno omoi

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Ingredients

2Green bell peppers
5 gramsShio-kombu
1 tspShio-koji (salt-fermented rice malt)
1Ra-yu
1Sesame oil

Saved

Steps

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.