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Home Dish Ajillo with Japanese Leek and Dried Tomatoes

Ajillo with Japanese Leek and Dried Tomatoes

Name: How to cook Ajillo with Japanese Leek and Dried Tomatoes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

cookpad.japan

Ajillo with Japanese Leek and Dried Tomatoes

I often make homemade ajillo dishes, since they're easy and everyone loves them. I love ajillo made with poireau (garden) leeks, but since they're difficult to find in Japan, I use Japanese leeks instead, and enjoy mixing in other ingredients, too. This Japanese leek and dried tomato ajillo is very popular, so I decided to post the recipe.

Ingredient

Food ration :

1 serving

100 ml

Extra virgin olive oil (refer to Step 14 and 15)

Japanese leek (thick stalk cut to 4-5-cm lengths)..."A"

1 clove

Garlic (chopped)..."A"

Dried tomatoes in oil(or use normal dried tomatoes/ refer to Steps 1 and 2)..."C"

Prawns, oysters, or any seafood of your choice (prepared beforehand)..."C"

Red chili (sliced)..."C"

Natural salt (or Krazy Salt)

Black pepper

Italian parsley (or other herbs) (optional)

Cooking instructions

* Step 1

If you use normal dried tomatoes (not the ones fromsoak them in hot water for 20-30 minutes to soften.

* Step 2

After softening, cut the tomatoes into desired sizes. If they are small, leave as they are.

* Step 3

Put the "A" ingredients into a pot and place over a low heat. Cook slowly until the garlic and Japanese leek transfer their flavour to the oil. I normally use twice the quantity of Japanese leek shown in this photo.

* Step 4

When the vegetables from Step 3 become fragrant and the garlic is golden brown, add the "C" ingredients. I used oysters here.

* Step 5

Keep the heat constant and cook through the "C" ingredients. Turn off the heat. Check the seasoning of the oil and adjust it with natural salt.

* Step 6

After seasoning, add the italian parsley and bring it to boil quickly.

* Step 7

Sprinkle with coarsely ground peppers and serve very hot...I like to serve it with a French baguette.

* Step 8

I love this soft and sweet Japanese leek. Be careful not to burn yourself.

* Step 9

These are my dried tomatoes in oil; they look like jewels. Their acidity enhances the flavour of the entire dish.

* Step 10

The oysters are tasty in this dish. I like prawns and octopus too.

* Step 11

Dip a baguette in the oil...I usually use plenty of oil because it's delicious.

* Step 12

I use the same dish to cook and serve at the table. You also can make a big batch and divide it into individual ramekins. Serve it as you like.

* Step 13

This is made withfor ajillo with Japanese leek and nagaimo using a 20-cm grilling pan. Refer to this recipe as a indicator of the amount of oil needed.