Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, japanese-style gazpacho. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Japanese-Style Gazpacho is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Japanese-Style Gazpacho is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have japanese-style gazpacho using 12 ingredients and 8 steps. Here is how you cook that.
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The ingredients needed to make Japanese-Style Gazpacho:
- Make ready 1/2 Tomato
- Take 1/2 Japanese leek
- Make ready 1 clove Garlic
- Make ready 150 ml Tomato juice (unsalted)
- Make ready 100 ml Dashi stock
- Make ready 1 tbsp Olive oil
- Get Seasoning
- Take 1 Salt
- Get 2 tsp Usukuchi soy sauce (or soy sauce)
- Make ready 1/4 tsp Yuzu pepper paste
- Prepare Optional ingredients
- Get 1 Okra, myoga ginger
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Steps 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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