Garlic in Soy Sauce

Garlic in Kombu Soy Sauce Tsukemono
from Easy Japanese Pickling
makes 1 cup

  • garlic pickled in kombu-soy sauce1 head of garlic
  • 2 dried red chiles
  • 4″ square kombu, soaked in water or dashi for 30 minutes
  • 1/2 cup soy sauce
  • 3 Tablespoons sake (boil briefly to remove alcohol taste)

Peel cloves of garlic. Cut each in half and remove the cores–especially if they are green and bitter.
Cut peppers in half and remove seeds.
Cut kombu with scissors into 1/3″ to 1/4″ wide strips.
Put everything into a jar and let it stand for 1 day. This keeps in the refrigerator for 2 weeks or so.
Use in chow mein, in fried rice, or as a sauce for tofu salad.

⇐ Previous Post Next Post ⇒
Japanese Chicken in Vinegar Marinade Crisp Tofu Cubes in Tempura Sauce
Advertisements

One thought on “Garlic in Soy Sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s