Sautéed Green Bell Peppers with Shio Kombu

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 (salted kelp). It really allows you to appreciate the peppers’ unique flavor in a simple yet delicious way.

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Prep Time: 2

Cook Time: 3

Total Time: 5

Servings:

Ingredients

▢ 5.3 oz green bell peppers
▢ ½ Tbsp toasted sesame oil
▢ 0.25 oz shio kombu (salted kelp)

Instructions

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

Notes

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

Nutrition

Calories: 53.41kcal Carbohydrates: 4.78g Protein: 1.23g Fat: 3.69g Saturated Fat: 0.55g Polyunsaturated Fat: 1.52g Monounsaturated Fat: 1.41g Sodium: 250.75mg Potassium: 194.47mg Fiber: 1.75g Sugar: 2.64g Vitamin A: 279.12IU Vitamin C: 60.4mg Calcium: 17.32mg Iron: 0.4mg

Author: Ryo Hikita (Umami Pot)

Cuisine: Japanese

Category: Quick, Side Dishes, Vegetable

Keyword: green bell pepper, shio kombu

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