Easiest Way to Make Japanese-Style Gazpacho in 24 Minutes at Home

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, japanese-style gazpacho. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Japanese-Style Gazpacho is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Japanese-Style Gazpacho is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have japanese-style gazpacho using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Japanese-Style Gazpacho:

1. Prepare 1/2 Tomato
2. Take 1/2 Japanese leek
3. Get 1 clove Garlic
4. Take 150 ml Tomato juice (unsalted)
5. Take 100 ml Dashi stock
6. Get 1 tbsp Olive oil
7. Take Seasoning
8. Prepare 1 Salt
9. Prepare 2 tsp Usukuchi soy sauce (or soy sauce)
10. Take 1/4 tsp Yuzu pepper paste
11. Get Optional ingredients
12. Get 1 Okra, myoga ginger

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Instructions to make Japanese-Style Gazpacho:

2. Peel the tomatoes and cut them into chunks.
3. Slice the garlic and cut the Japanese leek into thin, diagonal strips.
4. 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.
5. Transfer the vegetables to a tray or something similar and leave them to cool.
6. Add the stir-fried garlic and Japanese leek, tomato chunks, tomato juice and dashi stock into a blender.
7. 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.
8. Serve with some salt-boiled chopped okra and minced myoga ginger if you like.

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