Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt). It is one of my favorites. For mine, I am going to make it a 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’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. 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’re fine and they look fantastic.

To begin with this recipe, we have to first 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 can achieve 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. Prepare 5 grams Shio-kombu
3. Get 1 tsp Shio-koji (salt-fermented rice malt)
4. Get 1 Ra-yu
5. Take 1 Sesame oil

Steps 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 for 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’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!