EATING & DRINKING HARUYO RECIPE

Wafu Bagna Cauda (Japanese Bagna càuda)

01 - Peel the garlic and cut in two. Trim off the sprouting tip. In a small saucepan, gently heat the olive oil and garlic.

02 - Once the garlic is cooked (test by piercing the centre of the garlic with a fork or skewer), add the anchovies and continue to cook over a low heat.

• 50g garlic

• 4 tablespoons olive oil

• 50g tinned anchovies

• 2 teaspoons soy sauce

• 1 tablespoon miso broth

• 5 tablespoons soy milk

• Vegetables

03 - Mash the mixture with a spatula, then stir in the soy sauce and miso.

04 - Stir in the mushrooms and leave to cook through.

05 - Stir the mixture again then add the soya milk.

06 - Serve with the vegetables.

Tips

This sauce can be served with cooked or raw vegetables, according to taste, and is perfect for a picnic.