Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how 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. This time, I’m gonna 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 well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed 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 are fine and they look wonderful.

To begin with this particular 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 that.

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. Get 1 tsp Shio-koji (salt-fermented rice malt)
4. Prepare 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 this up with this exceptional 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 that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!