Gyoja Garlic in soy sauce
You can eat it as is, but it's also delicious to chopped and used as a seasoning or as a side dish with sashimi. As the container can be stored in the fridge, it is also recommended as a staple dish.
How to make it
1
Put the garlic and seasonings in a tall glass storage container and let it rest in the fridge for about three days.
2
The garlic leaves of the garlic have become a little soft, so this is the guideline for the time to eat (right of the photo).
Ingredients for 3 people
-
- Gyoja Garlic
- 100g
-
- soy sauce
- 150cc
-
- Mirin
- 50cc
-
- Japanese sake
- 30cc
-
- Boiled sansho pepper
- A little
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