shiofuki piman

Super easy recipe that I saw on a television commercial.

It uses piman (bell pepper) and shiokonbu (seaweed that is seasoned then dried).

The bell peppers in Japan are very small like 4 inches long and 3 inches wide.

Shiofuki piman : adapted from Fujikko website : serves 2

3 piman (bell peppers), cleaned then sliced thin lengthwise

1 tablespoon shiofuki konbu

1 tablespoon sesame oil

sesame seeds

Heat the oil in a pan then add the bell peppers

When everything is coated with the oil, cook the bell pepper to your liking

Add the konbu and cook until the konbu's seasoning turn from white to black.

Sprinkle some sesame seed and serve.

NOTES: super easy, great for a side dish, for bento, for pupu (appetizer)/beer chaser.

The recipe actually uses a combination of red and green bell peppers, but I only had green on hand so that is what I used.

Since the bell pepper in the US are bigger you could probably use just 1 for the amount of shiofuki konbu I have written above.

You can alter the amount of konbu and bell peppers to your tastes.

I'll definitely make this again.

cool

Saw this on a commercial...make some somen then chill it.

The best way to chill it is, after cooking the somen, rinse it in some ice water. If you chill it in the refridge, you'll end up with a clump of somen...not pretty, plus you'll still need to use water to separate it.

In a bowl, top your somen with some shiofuki konbu (seaweed that is seasoned then dried), some green onion (I added chopped okra because I didn't have green onion), and if you have some shaved bonito add some of that too (I was too lazy to look for some in my pantry).

Then for the "soup", add some chilled mugicha (barley tea), I used some chilled bancha (roasted green tea).

When the shiofuki konbu mixes with the tea, it gives just enough saltiness to the dish.

Simple, cool...lunch!