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

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, japanese-style chunky olive oil. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Japanese-style Chunky Olive Oil is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Japanese-style Chunky Olive Oil is something which I have loved my entire life.

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.

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

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

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Instructions 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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