Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, japanese-style gazpacho. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Japanese-Style Gazpacho is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Japanese-Style Gazpacho is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook japanese-style gazpacho using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Japanese-Style Gazpacho:
- Make ready 1/2 of Tomato.
- Make ready 1/2 of Japanese leek.
- Prepare 1 clove of Garlic.
- Prepare 150 ml of Tomato juice (unsalted).
- Prepare 100 ml of Dashi stock.
- Take 1 tbsp of Olive oil.
- Prepare of Seasoning.
- Prepare 1 of Salt.
- Take 2 tsp of Usukuchi soy sauce (or soy sauce).
- Prepare 1/4 tsp of Yuzu pepper paste.
- Get of Optional ingredients.
- Get 1 of Okra, myoga ginger.
Instructions to make Japanese-Style Gazpacho:
- Peel the tomatoes and cut them into chunks..
- Slice the garlic and cut the Japanese leek into thin, diagonal strips..
- Grease a frying pan with some olive oil and stir-fry the garlic and Japanese leek. Stir-fry on a low heat to avoid burning, and continue to cook the vegetables until the Japanese leek becomes sweet..
- Transfer the vegetables to a tray or something similar and leave them to cool..
- Add the stir-fried garlic and Japanese leek, tomato chunks, tomato juice and dashi stock into a blender..
- Then also add the usukuchi soy sauce, yuzu pepper, and a pinch of salt and blend away. Chill the blended mixture in the refrigerator and serve..
- Serve with some salt-boiled chopped okra and minced myoga ginger if you like..
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