I’ve introduced shio-koji in this recipe corner before. Shio-koji is salt fermented rice malt and you can use it as a substitute for salt or you can use it as an ingredient in sauces. So if you have shio-koji at home, you can try using it in this recipe. If you don’t have any, don’t worry. You can use salt instead.

Ingredients

• 5 shishitou green peppers
• 5 slices pork
• 1/2 tbs shio-koji or a pinch of salt
• Sesame or vegetable oil

*shishitou green pepper looks like a small green pepper but tastes sweet and sometimes you come cross a very spicy one. It is a popular vegetable to make tempura or to use in fried vegetables dishes.

 

 

Directions

1. Wash the shishitou and take the calyx (or crown) off. Use a toothpick to make 2 or 3 holes in the shishitou to prevent them from exploding in the pan when you cook.

2. Wrap the shishitou in slices of pork.

3. Heat oil in a pan and place the shishitou in.

4. Add shio-koji and cook for 5 minutes until the pork becomes golden brown.

 

Coming up!

Introducing Okinawa Cooking 4 weeks course – 18,000 yen, starting from September 1st

Tuesday group starts September 1st and Saturday group from September 5th. Learn how to cook Okinawan dishes from the basics. Fun and very informative cooking class.

 

Website: okinawa-cooking.com

Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 1414-61 Sobe, Yomitan Village, Okinawa 904-0304. Closed on Sundays.

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