Sautéed Green Bell Peppers with Shio Kombu

Sautéed Green Bell Peppers with Shio Kombu is an irresistible Japanese dish that combines the subtle bitterness of green bell peppers with the savory flavor of shio kombu (salted kelp). This dish truly allows you to appreciate the unique taste of peppers.

Jump to:

• What is Sautéed Green Bell Peppers with Shio Kombu?
• The reason for using green bell peppers
• Handling green bell pepper seeds
• 📋Step-by-step recipe
• Recipe card

What is Sautéed Green Bell Peppers with Shio Kombu?

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

Shio kombu is rich in umami components and can be used as a seasoning, similar to salt or sugar. If you haven't encountered it before, I encourage you to try finding it in Asian markets or making it at home. To learn more about making shio kombu, please refer to the linked page.

The reason for using green bell peppers

Some readers might wonder if green bell peppers are necessary for this dish, as any vegetable can taste delicious when sautéed with shio kombu. Indeed, in Japan, shio kombu is often stir-fried with various vegetables. However, the combination of green bell peppers and shio kombu is exceptional.

The key lies in the bitterness of peppers. While this bitterness is typically undesirable, when combined with the unique flavor of shio kombu, it miraculously transforms into an exquisite taste. I have tried pairing shio kombu with other bitter vegetables, but nothing compares to the harmony achieved with this combination. The true value of this dish can only be experienced with green bell peppers.

Although there are varieties similar to green bell peppers, such as differently colored bell peppers or shishito peppers, they still cannot substitute. I encourage you to try this dish with green bell peppers.

Handling green bell pepper seeds

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

However, if you prioritize nutritional value over taste, you can also use peppers with seeds. The seeds are actually rich in nutrients, containing plenty of vitamin C and calcium. Research even shows that the seeds contain more vitamin C than the flesh itself.

Therefore, I usually use peppers with their seeds when preparing this dish. While the recipe instructions suggest removing the seeds to prioritize taste, if you prefer to prioritize nutrition, feel free to try using peppers with the seeds intact.

📋Step-by-step recipe

Ingredients

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Instructions

🕒 Total: 6 mins mins

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

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Step 2
Heat sesame oil in a pan. Once the pan is hot, add the pepper pieces and sauté over medium heat until they soften. Then, turn off the heat and mix in shio kombu to blend the flavors.

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To Store

You can store it in the refrigerator for up to 4 days.

Recipe card