Japan Sake and Shochu Makers Association | JSS
Enjoy colorful and nutritious vegetables with an easy-to-cook sauce! If you think that bagna cauda is a dish you can only eat at restaurants, try out this easy recipe!
The key to this dish is how you stir-fry garlic and anchovy, and of course, use sake.
It is common to burn garlic and anchovy when you use only a slight amount of them. So when you cook them, you have to remember to keep an eye on them. Sake helps to make the intense aroma of garlic milder.
The bagna cauda sauce goes well not only with vegetables but also with bread. Any vegetables in your fridge can be used to enjoy this sauce!
| <Sauce> |
| ┗ 3 slices of anchovy |
| ┗ 1 tablespoon of olive oil |
| ┗ 1.5 pieces of garlic |
| ┗ 1.5 tablespoons of sake |
| ┗ 1/3 cup of fresh cream |
| ┗ A pinch of salt |
| ┗ A pinch of pepper |
| 4 okra |
| 4 pieces of pumpkin (60g) |
| 4 red cherry tomatoes |
| 4 yellow cherry tomatoes |
| 30g arugula |
| 120g red cabbage |
Step 1:
Chop the garlic into fine pieces. Pour olive oil into a heated pan, put the garlic in, and stir-fry without burning it. Then, chop the anchovy slices with a knife, add them to the stir-fry.
Step 2:
Add fresh cream and sake to (Step 1). Mix well, adjust the flavor with salt and pepper, and simmer until the sauce is thick.
Step 3:
Place the okra on a cutting board, sprinkle some salt, and roll them over to rub the salt. Remove the top from the okra and parboil them. Then, cut the pumpkins into 5 mm slices and microwave for 3 minutes. Finally, cut the arugula and red cabbage into bite-size pieces.
Step 4:
Dish up (Step 3) separately on a plate, and pour the sauce into a bowl.
Pair with a sake and green tea cocktail for a refreshing and zesty combination!
