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Easy-prep Bell Pepper Blended With Salted Kelp And Shio-koji (salt-fermented Rice Malt) Recipe

Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) Recipe
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Prepare the ingredients before making Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) in your home. Then, follow these steps below to serve Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) for your family or friends.

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

  • 2 Green bell peppers
  • 5 grams Shio-kombu
  • 1 tsp Shio-koji (salt-fermented rice malt)
  • 1 Ra-yu
  • 1 Sesame oil

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

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) in your home by yourself.

    Step 1
  • Slice bell peppers into narrow slices. Coat in a small amount of sesame oil.
  • Step 2
  • Add salted kelp.
  • Step 3
  • Add salt-fermented rice malt, blend, and serve.
  • Step 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.
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