Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive 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 will make it a little bit unique. 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 is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. 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 have to 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. Take 1 tsp Shio-koji (salt-fermented rice malt)
4. Make ready 1 Ra-yu
5. Get 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 is going to wrap this up for this special food easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!