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Cooperative Union Aomori Black Garlic Association

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Recipes devised by experts

Ms. Yamamoto, the cooking expert, developed 2 recipes that bring out the full flavor of Black Garlic.

Black Garlic Meatloaf

Yasuko Yamamoto, Yakuzen Watasuge, Okami (General manager)

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Black Garlic Meatloaf

Yasuko Yamamoto
Yakuzen Watasuge, Okami (General manager)

Ingredients

  • Black Garlic: a little
  • (A)１tbsp
  • Onion (Diced) : Small 1/2

Demi-glace sauce (A)

  • Ketchup: 1/4 cup
  • Red wine: 3 tbsp
  • Tonkatsu (pork cut-let) sauce: 2 tbsp
  • Powdered Bouillon: 1/2 tsp
  • Black pepper (Coarse) : a pinch
  • Bay leaf: 1
  • Onion (Grated): 1 tbsp
  • Butter : 1 tsp

Meatloaf (B)

  • Ground meat: 300g
  • Bacon(thin-chopped): 2 slices
  • Egg: (Small) 1
  • Salt and pepper : a pinch

DIRECTIONS

  1. Make Demi-glace sauce (A). Put all ingredients of (A) except butter in uncovered heat-resistant bowl and microwave for 3 minutes. Add butter and stir while it is hot.
  2. Make a meatloaf dough(B). Put ingredients in B and stir until the mixture becomes sticky. Add Demi-glace sauce (A) and onion, and stir.
  3. Put parchment paper in 9 x 14cm wide and 8cm depth heat-resistant container. Place half of the content of 2 and lay out an appropriate amount of the Black Garlic. Place the rest of meatloaf and smooth the surface. Bake in 230℃ oven for 30 minutes. Poke the dough with a bamboo stick and see if clear juice comes out of it.
  4. Tilt the container, take about 1/4 of baked juice in a separate heat-resistant container and mix well with the remaining demi-glace sauce to make the sauce. When the dough cools down, slice it and dish up the food on the plate. Apply the sauce.

Black Garlic curry 5-6 servings

Yasuko Yamamoto, Yakuzen Watasuge, Okami (General manager)

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Black Garlic curry 5-6 servings

Yasuko Yamamoto
Yakuzen Watasuge, Okami (General manager)

Ingredients

  • Onion juice: 5 cups
  • Onion: 5-6
  • Cubed bouillon: 2 cubes
  • Apple juice: 2 cups
  • Red wine: 1 cup
  • Black Garlic: 3 cloves
  • Korean BBQ sauce: 2 tbsp
  • Commercial curry roux: 50～60g
  • SB curry powder: 1 tbsp
    Turmeric, cumin powder, coriander, cockpit, fenugreek, fennel cinnamon, cayenne pepper, garlic granulated, ginger, dill powder, allspice, cardamom, clove, star anise, sage, thyme, nutmeg, black paper, bay leaves

    *Use less cayenne pepper to make it not spicy.
    Fry for 30 min and let it sit for 10 days.

DIRECTIONS

  1. Fry the onion in a frying pan for about 30 minutes.
  2. Put red wine and black garlic in a mixer and stir. Add all the ingredients and cook for about 1 hour. Rest the pot overnight.
  3. Grill the beef in a frying pan. Add celery and garlic in plenty of hot water. Simmer with a low heat for about 3 hours. Next day, discard the white oil floating in the pot, and place the soup and meat in a pot of 2. Simmer for about 1 hour with a low heat.
  4. Heat the pot again and put the roux in the pot.

    *Please add vegetables as you like
    *Instruction 1 and 2 for the first day, 3 for the second day, 4 for the second day to finish up.