This pickled garlic recipe is so good that everyone falls in love with it. If you don't like fishy flavors, feel free to avoid the katsuobushi, as it will still taste really good. Use this pickled garlic as a sauce or as a garnish in your dishes.
Thinly slice 1 cup of garlic cloves
Bring water to a boil
Put the garlic into the boiling water. Poach it for 10m until transparent
Strain the poached garlic. Set aside
Add ⅔ cup of soy sauce and ⅓ cup of white vinegar into a pot
Add 7 tbsp of white sugar and simmer until it is dissolved
Add ¼ cup of katsuobushi. Bring to a boil and remove from the heat
Strain the marinade and pour it over the poached garlic
Let it cool down until it reaches room temperature
Place it in the refrigerator overnight, uncovered, to enhance the flavors
The pickled garlic is ready
Use it to add an extra kick to your dishes.
Yield 2 cups
Soy Sauce⅔ cup
White Sugar7 tbsp