Gyoja Garlic in soy sauce
You can eat it as is, but it's also delicious chopped up and used as a seasoning or as a side dish for sashimi. It can be stored in the refrigerator in its container, so it's also recommended as a staple dish
How to make it
1
Place the wild garlic and seasonings in a tall glass storage container and leave in the refrigerator for about 3 days
2
The wild garlic is ready to eat when the leaves start to wilt a little (photo on the right)
Ingredientsfor 3 people
-
- Wild garlic
- 100g
-
- soy sauce
- 150cc
-
- Mirin
- 50cc
-
- Japanese sake
- 30cc
-
- Boiled sansho pepper
- A little
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