Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, japanese-style gazpacho. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Japanese-Style Gazpacho is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Japanese-Style Gazpacho is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook japanese-style gazpacho using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Japanese-Style Gazpacho:
- Make ready 1/2 of Tomato.
- Take 1/2 of Japanese leek.
- Prepare 1 clove of Garlic.
- Prepare 150 ml of Tomato juice (unsalted).
- Take 100 ml of Dashi stock.
- Take 1 tbsp of Olive oil.
- Take of Seasoning.
- Get 1 of Salt.
- Get 2 tsp of Usukuchi soy sauce (or soy sauce).
- Take 1/4 tsp of Yuzu pepper paste.
- Get of Optional ingredients.
- Make ready 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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