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Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt)

Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt)

Get those bell-pepper-haters in the family to shout, "This is ridiculously delicious!" It's a super easy recipe, but super tasty. Goes well with sake, too.

Ingredients

Green bell peppers
2
Shio-kombu
5 g
Shio-koji (salt-fermented rice malt)
1 teaspoon
Ra-yu
to taste
Sesame oil
to taste

Steps

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.

Story Behind this Recipe

This tasty way to eat green peppers uses a recipe that a friend shared with me some time ago.

My family members that were formerly pepper-haters actually fight over this dish.