Sautéed Green Bell Peppers with Shio Kombu

If you are thinking about trying a dish with shio kombu (salted kelp), this recipe is definitely worth a try. Sautéed Green Bell Peppers with Shio Kombu is a Japanese dish that combines the subtle bitterness of green bell peppers with the umami-rich flavor of shio kombu. It really lets you appreciate the peppers’ unique flavor in a simple yet delicious way.

Sautéed Green Bell Peppers with Shio Kombu is, as the name suggests, a vegetable side dish made by sautéing green bell peppers with shio kombu (salted kelp). It is easy to prepare with just a few ingredients, making it perfect when you want to add a vegetable dish to your meal. The balance between the slight bitterness of green peppers and the umami of shio kombu creates a distinctive flavor, which makes it an ideal accompaniment to rice.

In this recipe, I use sesame oil to give it a richer, more flavorful finish. It also tastes great when served cold, so it is convenient to keep on hand or to pack in a bento (lunch box). Feel free to give it a try!

Shio kombu is rich in umami and can also be used as a seasoning, much like salt or sugar. While it pairs well with almost any vegetable, there is a particular reason why this dish uses green bell peppers: the combination is simply unbeatable.

The key lies in the distinctive bitterness of the peppers. Although this bitterness is typically considered undesirable, when paired with the unique flavor of shio kombu, it surprisingly transforms into something exquisite. I have tried pairing shio kombu with other bitter vegetables, but nothing compares to the harmony it creates with green bell peppers. The true essence of this dish can only be appreciated with green bell peppers.

Although there are similar varieties, such as other colored bell peppers or shishito peppers, they still can’t fully replace green bell peppers. I highly recommend trying this dish using only green bell peppers.

In Japan (and probably in many other countries), green bell peppers are commonly used with their seeds removed. This is because leaving the seeds in can affect the flavor and texture of the dish. This particular dish is no exception—removing the seeds definitely enhances its taste.

However, if you prioritize nutrition over flavor and texture, you can use peppers with the seeds left in. The seeds are actually rich in nutrients, containing plenty of vitamin C and calcium. Some research even shows that the seeds contain more vitamin C than the flesh.

For this reason, I often use peppers with the seeds left in when preparing this dish. While the recipe suggests removing the seeds to prioritize flavor and texture, if you prefer to focus on nutrition, feel free to try using peppers with the seeds intact.

Ingredients

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Instructions

🕒 Total: 5 mins mins

Step 1
Remove the stems and seeds from the green peppers, then cut them into bite-sized pieces.

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Step 2
Heat sesame oil in a pan and sauté the peppers over medium heat until they are tender. Then, stir in shio kombu to combine the flavors.

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To store

You can store it in the refrigerator for up to 3 days.