Japanese recipe tsukemono of marinated garlic with soy sauce
Enjoy this recipe for Japanese garlic tsukemono. Eat it alone or serve it as a side dish, this recipe will add flavor to any lunch or dinner.
Equipment
- 1 glass canning jar
Ingredients
- 4 heads of garlic
- 1 base of boiling water
- 13 cl of shoyu soy sauce
Instructions
- Peel all the garlic cloves. Put the garlic cloves in a colander and run boiling water over them for 10 seconds. Wipe them dry and put them in a glass jar with the soy sauce. The soy sauce should cover the garlic cloves, readjust if necessary.
- Let macerate for 1 week in a dry place, away from light. You will see your garlic cloves darken over time. Enjoy! You can let them marinate for several months! The longer they macerate, the sweeter and more fragrant they will become!
