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Everybody enjoys the concept of taking a seat to a delicious home-cooked dish, but with today's busy schedules, it can be more difficult than ever to discover the moment to put one with each other. Luckily, assistance is out there, the Japanese-Style Gazpacho recipe and advice in this short article will certainly help you put together well balanced meals for your family in a surprisingly, short time.

Prepare Tomato.
You need Japanese leek.
Use Garlic.
You need Tomato juice (unsalted).
You need to prepare Dashi stock.
Provide Olive oil.
You need to prepare Seasoning.
Provide Salt.
Prepare Usukuchi soy sauce (or soy sauce).
You need Yuzu pepper paste.
You need to prepare Optional ingredients.
Provide Okra, myoga ginger.

Short Tips:

- If you are cooking from a recipe, the most effective tip we will provide you with is to read through the whole thing all the way through before you begin to cook. Not only will this help you gain a much better understanding of what the final dish should look and taste like, you’ll even be ready to ascertain that cooking tools you would like, as well as catch important instructions.

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Peel the tomatoes and cut them into chunks..
Slice the garlic and cut the Japanese leek into thin, diagonal strips..
Grease a frying pan with some olive oil and stir-fry the garlic and Japanese leek. Stir-fry on a low heat to avoid burning, and continue to cook the vegetables until the Japanese leek becomes sweet..
Transfer the vegetables to a tray or something similar and leave them to cool..
Add the stir-fried garlic and Japanese leek, tomato chunks, tomato juice and dashi stock into a blender..
Then also add the usukuchi soy sauce, yuzu pepper, and a pinch of salt and blend away. Chill the blended mixture in the refrigerator and serve..
Serve with some salt-boiled chopped okra and minced myoga ginger if you like..

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