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Japanese Pepper Dip

Serves 4 to 6 Dip vegan, Appetizers

Japanese Pepper Dip

Japanese Pepper Dip finds its roots in the comforting realm of home cooking, a staple that graces tables across Japan with its simplicity and warmth. It embodies the essence of a shared meal, where family members gather around to enjoy the flavors crafted by a knowing hand. This dip is a beloved choice for casual gatherings or as a prelude to a larger feast, reflecting the unpretentious yet flavorful approach of Japanese home cuisine.

On the palate, the dip offers a vibrant blend of roasted peppers and garlic, harmonized by the richness of olive oil and a bright zing of lemon. The salt is measured by intuition, ensuring each batch is perfectly seasoned. The result is a creamy, flavorful dip that invites bread or vegetables to be generously swiped through, encouraging a communal experience that is both satisfying and heartwarming.

Ingredients

  • 3roasted peppers
  • 2 clovesgarlic
  • 60 mlolive oil
  • lemonjuiced
  • to tastefine sea salt

Method

  1. Begin by preparing the roasted peppers. If they are not already peeled, gently remove the skins by rubbing them with your fingers or a paper towel. This will ensure a smoother texture for your dip. Once peeled, place the peppers in a mortar and pestle or a food processor, depending on what you have available.
  2. Add 2 cloves of garlic to the peppers. If using a mortar and pestle, pound the mixture until it forms a coarse paste. If using a food processor, pulse until the mixture is roughly blended but not completely smooth. The goal is to achieve a slightly chunky texture that will hold the olive oil and lemon juice well.
  3. Slowly incorporate 60 ml of olive oil into the pepper mixture. If using a mortar and pestle, drizzle the oil in a thin stream while continuing to pound gently. If using a food processor, add the oil gradually while pulsing. This slow addition helps emulsify the mixture, creating a creamy consistency.
  4. Squeeze the juice of one lemon into the mixture, making sure to catch any seeds. Stir or pulse again to combine. The lemon juice adds a bright acidity that balances the richness of the olive oil and the sweetness of the peppers.
  5. Season the dip with fine sea salt to taste. Start with a small pinch, mix well, and taste by spreading a bit on a piece of bread. Adjust the salt as needed, remembering that the flavors will meld further as the dip rests.
  6. Allow the dip to rest for a few minutes at room temperature. This brief resting period lets the flavors meld together, enhancing the overall taste. Serve the dip cool, with bread or vegetables for dipping, and enjoy the communal spirit of Japanese home cooking.
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.

Available soon on Amazon…

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