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Japanese Herb Dip 2

Serves 4 to 6 Dip vegetarian, Appetizers

Japanese Herb Dip 2

Japanese Herb Dip 2 finds its place at home tables across Japan, where it is crafted with an intuitive touch rather than rigid measurements. This dip is a staple for casual gatherings, brought out when friends and family gather for a relaxed meal. The recipe captures the essence of home cooking, relying on a cook's instincts to balance flavors and create something delightful for sharing.

Expect a creamy, tangy base from the yogurt, with the fresh burst of herbs and a gentle garlic warmth. A drizzle of olive oil adds richness, while fine sea salt enhances each flavor. This dip is best enjoyed with a variety of fresh vegetables and warm bread, inviting everyone to savor its comforting simplicity.

Ingredients

  • 400 gyogurt
  • herbs — chopped
  • 2 clovesgarlic
  • to finisholive oil
  • to tastefine sea salt

Method

  1. Begin by preparing the base of your dip. In a medium mixing bowl, combine 400 g of yogurt with a generous handful of finely chopped fresh herbs. Use a whisk or an immersion blender to blend the mixture until it is smooth and the herbs are evenly distributed, creating a vibrant green color throughout the yogurt.
  2. Slowly incorporate the olive oil into the yogurt mixture. Drizzle a small amount of olive oil while continuously whisking to ensure it emulsifies smoothly with the yogurt. This step will give your dip a rich and creamy texture.
  3. Next, finely mince 2 cloves of garlic and add them to the yogurt mixture. Stir well to ensure the garlic is evenly distributed. Taste the dip by spreading a small amount on a piece of bread, then gradually add fine sea salt to taste, mixing thoroughly after each addition to balance the flavors.
  4. Allow the dip to rest for a short period. This brief resting time helps the flavors meld together and allows the garlic to infuse its aroma into the yogurt. Serve the dip cool, drizzling a final touch of olive oil on top before bringing it to the table for sharing.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

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