Japanese-Style Gazpacho. I decided to give my Spanish gazpacho a more familiar flavor. Add just a pinch of salt to the gazpacho at first, then increase the amount if it isn't enough. Feel free to adjust the amount of yuzu pepper to your taste.
For instance, chopped basil-which no self-respecting Andalusian housewife would add to gazpacho-is a nice addition, and a dash of. Gazpacho is a cold, raw, blended soup that originated in the southern region of Andalusia in Spain. ingredient which eventually evolved into the classic. Welcome to the global website of Kikkoman Corporation, the world's leading manufacturer of soy sauce. You can cook Japanese-Style Gazpacho using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Japanese-Style Gazpacho
- You need 1/2 of Tomato.
- It's 1/2 of Japanese leek.
- Prepare 1 clove of Garlic.
- It's 150 ml of Tomato juice (unsalted).
- You need 100 ml of Dashi stock.
- Prepare 1 tbsp of Olive oil.
- You need of Seasoning.
- It's 1 of Salt.
- Prepare 2 tsp of Usukuchi soy sauce (or soy sauce).
- Prepare 1/4 tsp of Yuzu pepper paste.
- It's of Optional ingredients.
- You need 1 of Okra, myoga ginger.
When the rice is ready and still hot, add rice vinegar, mix well, and spread it on a plate to cool down completely. This is a wonderfully simple, almost exotic light meal that fills you with a big smile. Make sure you get really fresh tuna - it needs to be red and almost waxy-looking. You can try using different fish, such as salmon, bream or scallops, just make sure they're all really nice and fresh and.
Japanese-Style Gazpacho step by step
- 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..
This is the meal my kids request most when we get together. I've developed this version based on curry in Japan, and my memories of curries my Mom made. It is a real comfort food, and warms the tum, best in cool weather, but my family loves it any time. It makes a big pot -the serving number is an estimate. Taking your lunch to work is an easy (and eco-friendly!) way to save money and enjoy a healthy midday meal that is sure to satisfy.