Proper Tasty

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, ajillo with japanese leek and dried tomatoes. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Ajillo with Japanese Leek and Dried Tomatoes is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Ajillo with Japanese Leek and Dried Tomatoes is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook ajillo with japanese leek and dried tomatoes using 9 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Ajillo with Japanese Leek and Dried Tomatoes:

1. Take 100 ml Extra virgin olive oil (refer to Step 14 and 15)
2. Get 1 Japanese leek (thick stalk cut to 4-5-cm lengths)…"A"
3. Get 1 clove Garlic (chopped)…"A"
4. Prepare 1 Dried tomatoes in oil(or use normal dried tomatoes/ refer to Steps 1 and 2)…"C"
5. Make ready 1 Prawns, oysters, or any seafood of your choice (prepared beforehand)…"C"
6. Make ready 1 Red chili (sliced)…"C"
7. Prepare 1 Natural salt (or Krazy Salt)
8. Make ready 1 Black pepper
9. Take 1 Italian parsley (or other herbs) (optional)

Great recipe for Ajillo with Japanese Leek and Nagaimo. Everybody in my family loves ajillo so I often make this. We like normal leeks but we can't get them in Japan, so use Japanese leeks instead. I like to combine the Japanese leeks with other ingredients in ajillo dishes.

Instructions to make Ajillo with Japanese Leek and Dried Tomatoes:

1. If you use normal dried tomatoes (not the ones fromsoak them in hot water for 20-30 minutes to soften.
2. After softening, cut the tomatoes into desired sizes. If they are small, leave as they are.
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.
4. When the vegetables from Step 3 become fragrant and the garlic is golden brown, add the "C" ingredients. I used oysters here.
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.
6. After seasoning, add the italian parsley and bring it to boil quickly.
7. Sprinkle with coarsely ground peppers and serve very hot…I like to serve it with a French baguette.
8. I love this soft and sweet Japanese leek. Be careful not to burn yourself.
9. These are my dried tomatoes in oil; they look like jewels. Their acidity enhances the flavour of the entire dish.
10. The oysters are tasty in this dish. I like prawns and octopus too.
11. Dip a baguette in the oil…I usually use plenty of oil because it's delicious.
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.
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. - - https://cookpad.com/us/recipes/147336-ajillo-with-japanese-leek-and-nagaimo
14. [Additional note] I use half (50 ml) of the oil fromfor dried tomatoes in anchovy oil.
15. If you likedyou might enjoy this recipe. Add some anchovies to this recipe for variation, if you like.

We like normal leeks but we can't get them in Japan, so use Japanese leeks instead. I like to combine the Japanese leeks with other ingredients in ajillo dishes. Everybody in my family loves ajillo so I often make this. We like normal leeks but we can't get them in Japan, so use Japanese leeks instead. I like to combine the Japanese leeks with other ingredients in ajillo dishes.

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