No.104 [HARUYO RECIPE] Wafu Bagna Cauda (Japanese Bagna càuda)


01 – Peel the garlic and cut in two. Trim off the sprouting tip. In a small saucepan, gently heat the olive oil and garlic.
02 – Once the garlic is cooked (test by piercing the centre of the garlic with a fork or skewer), add the anchovies and continue to cook over a low heat.
03 – Mash the mixture with a spatula, then stir in the soy sauce and miso.
04 – Stir in the mushrooms and leave to cook through.
05 – Stir the mixture again then add the soya milk.
06 – Serve with the vegetables.


• 50g garlic
• 4 tablespoons olive oil
• 50g tinned anchovies
• 2 teaspoons soy sauce
• 1 tablespoon miso broth
• 5 tablespoons soy milk
• Vegetables

This sauce can be served with cooked or raw vegetables, according to taste, and is perfect for a picnic.