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garlic / 20 grams
Kaga miso / 35 grams
anchovy / 10 grams
milk / 20 grams
olive oil / 100 grams
katakuriko (or corn starch) / 1 tsp
water (dissolve katakuriko in water and set aside) / tsp
beet (small) / 1/2
celery / 1/2 stalk
cucumber / 1/2
red bell pepper / 1/4
yellow bell pepper / 1/4
red petite tomato / 2
yellow petite tomato / 2
broccoli / 1/4
Italian parsley / to garnish |
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| 1. |
slice garlic lengthwise in half; boil and drain, repeat three times; cool;
strain to make a paste. |
| 2. |
mix garlic paste, miso, anchovy paste, milk, olive oil, and dissolved katakuriko
in a pan and heat, stirring constantly (do NOT bring to a boil, just warm). |
| 3. |
cut vegetables into bite-size sticks. |
| 4. |
pour mixture (2) into a bowl and serve as a dip with vegetables. |
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