Japanese-style Chunky Olive Oil
Japanese-style Chunky Olive Oil

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, japanese-style chunky olive oil. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Olive oil is not the first thing that comes to mind when talking about Japanese ingredients. Yet Shodoshima, an island in the Seto Inland Sea is What sets these oils apart is the small scale of their production, their location on Shodoshima, the care that goes into the trees themselves and, of course. The phytonutrient in olive oil, oleocanthal, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence.

Japanese-style Chunky Olive Oil is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Japanese-style Chunky Olive Oil is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook japanese-style chunky olive oil using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Japanese-style Chunky Olive Oil:
  1. Get 200 ml Olive oil
  2. Prepare 1 medium Onion (minced)
  3. Take 40 grams Dried shirasu
  4. Get 3 tbsp Ground sesame seeds (black)
  5. Prepare 10 grams Bonito flakes
  6. Prepare 1/2 tsp Garlic (grated)
  7. Prepare 1 tsp Ginger (grated)
  8. Take 1 pinch Ichimi spice
  9. Take 2 tsp Salt

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Steps to make Japanese-style Chunky Olive Oil:
  1. Dry fry the shirasuboshi. Transfer to a plate.
  2. Add 150 ml of olive oil to the frying pan (set aside 50 ml), add the minced onion and cook.
  3. Once the onion has changed color, add the garlic, ginger, ichimi spice, salt and mix.
  4. Let it cook a bit and then add the shirasuboshi from Step 1, the ground sesame seeds, and the bonito flakes. Toss.
  5. Stop the heat and stir in the remaining 50 ml of olive oil to finish.

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