Shiokara Bagna Cauda
Shiokara Bagna Cauda
Bagna cauda, loved by everyone from kids to adults, is the star of any home party. Leave it on the table, and guests can enjoy the atmosphere and conversations while picking their favorite ingredients whenever they like. This time, we’ve added a Japanese twist by using shutō (fermented fish entrails) instead of anchovies. Adding some cheese midway through is also highly recommended!
Items used | φ250 Open Fire Pot
Ingredients
- Celery 1 stalk
- Carrot 1
- Burdock root 1 (plus other vegetables of your choice)
- Olive oil 100 ml
- Garlic 1 bulb
- Milk 400 ml
- Shutō 2 tablespoons
- Cornstarch 4 teaspoons
- Salt to taste
How to make it
- Prepare and blanch the vegetables.
- Cut the garlic bulb in half and remove the sprouts, then submerge the garlic in oil and heat it on high. Once it starts boiling, reduce to low heat and cook slowly until golden brown.
- Turn off the heat, mash the garlic finely with a fork, and then turn the heat back on.
- Add the shutō, milk, and cornstarch dissolved in water, and season with salt to taste.
POINT
- Cornstarch is used to thicken the sauce and can be substituted with potato starch.
- Even if it cools down, you can quickly reheat it, or add cheese midway for a flavor change. If you prepare it at the table using HEGE, you can enjoy it casually while adjusting the flavors as you go.
