Gouda cheese, small tomatoes and bonito flakes in oil
Ingredient: Gouda cheese from Holland
Dutch Gouda cheese is rich in flavor. When combined with the Japanese ingredient "katsuobushi" (dried bonito flakes), the synergistic effect of the umami makes it even more delicious. The key is to mix the whole mixture thoroughly once after soaking. Do not store it for a long time, but eat it up as soon as possible.
Dutch Gouda cheese is rich in flavor. When combined with the Japanese ingredient "katsuobushi" (dried bonito flakes), the synergistic effect of the umami makes it even more delicious. The key is to mix the whole mixture thoroughly once after soaking. Do not store it for a long time, but eat it up as soon as possible.
Cooking time（30min）
- cooking 10 min (excluding soaking time)
- prep
- others: Approximate soaking time 3 hours
Ingredients 2 servings
- Gouda cheese from The Netherlands 100g
- Cherry tomatoes 10 pieces
- Shiso leaves 5 leaves
- Dried bonito flakes 10g
- Olive oil 200ml
- Salt 1/4 tsp.
- Pepper to taste
Steps
- Cut Gouda cheese into 2 cm cubes. Cut the cherry tomatoes in half, remove the stems, and cut the shiso leaves into thick strips.
- Put Gouda cheese, cherry tomatoes, dried bonito flakes, olive oil, salt and pepper in a storage container and marinate for 3 hours.
- Add the shiso leaves and mix everything well.
Product Notes
Gouda cheese is a hard cheese that has a lot of flavour, but pairs well with many Japanese options such as the bonito flakes in this recipe as well as yuzu dressings and wasabi. Try it in your next salad!