Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt). It is one of my favorites food recipes. For mine, I’m gonna make it a little 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 popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) is something that I’ve loved my entire life.

To get started with this recipe, we must 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. Make ready 5 grams Shio-kombu
3. Prepare 1 tsp Shio-koji (salt-fermented rice malt)
4. Take 1 Ra-yu
5. Make ready 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 is going to wrap it up with this special food easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt) recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!