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25minutes
Cut the green onions into pieces about 2 to 2.5 cm wide.
Place long onions in a container that can be directly fired.
Crush the garlic with the belly of the knife and insert it into the gap of the green onion.
Add olive oil.
Heat on low heat, add salt, and when boiling, heat for 10 to 15 minutes until the green onions are cooked.
Add white soup and sprinkle with shichimi.
・ A Japanese-style ajillo recipe that is delicious enough to eat a large amount of green onions.
・ The standard amount of olive oil is the amount that fills about 2/3 of the containers that can be directly fired, such as cocotte and skillet.
・ By adding Shichimi, it will be finished in Japanese style.
・ The remaining oil has the scent of green onions, so it can be reused for peperoncino and risotto.
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