Hello everybody, I hope you are having an incredible 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. For mine, I will make it a little bit unique. 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 current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. 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 cook it.

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

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

So that’s going to wrap it up with this exceptional food easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!