Authentic home cooking from Japan, with US measurements. 
Garlic Paste
Great for using and preserving a large amount of garlic.
The origin of this recipe
I saw a method on TV where garlic was fried with the skin on. I received a lot of peeled garlic, fried it, and mashed it, resulting in a rich paste.
Garlic Paste
Great for using and preserving a large amount of garlic.
The origin of this recipe
I saw a method on TV where garlic was fried with the skin on. I received a lot of peeled garlic, fried it, and mashed it, resulting in a rich paste.
Open in Cookpad AppSteps
- 1
Peel the garlic and add it to olive oil. Once it starts to simmer, reduce to low heat and cook for 20 minutes.
- 2
Once cooled, remove the garlic and mash it into a paste.
- 3
Return the olive oil to its original bottle and use it for stir-frying and other dishes.
- 4
Add the paste to curry or braised pork for extra richness. It doesn't have the raw garlic smell, so it won't transfer odors in the fridge.
- 5
The oil also doesn't have a garlic smell.
- 6
This is great for using a lot of garlic and preventing odors during storage.
- 7
I added it to garlic rice.
Recipe ID 19037261
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