Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, silky and cold nagaimo and umeboshi spaghetti. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Silky and Cold Nagaimo and Umeboshi Spaghetti is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Silky and Cold Nagaimo and Umeboshi Spaghetti is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook silky and cold nagaimo and umeboshi spaghetti using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Silky and Cold Nagaimo and Umeboshi Spaghetti:
- Prepare 150 grams Spaghetti (preferably capellini)
- Prepare 3 slice Chicken ham or regular ham
- Take 2 to 3 large Umeboshi
- Get 8 cm Nagaimo
- Prepare 150 ml ＊Water (or dashi stock)
- Get 1 tsp each ＊Kombu tea, mirin, usukuchi soy sauce
- Get 4 tbsp ＊Green onion, shiso leaves (finely chopped)
- Make ready 1 as much (to taste) Sesame seeds, shiso leaves, cherry tomatoes
Instructions to make Silky and Cold Nagaimo and Umeboshi Spaghetti:
- Remove the pit from the umeboshi and mince the flesh. Finely chop the green onion (or shiso leaves).
- Grate the nagaimo or roughly mince in a food processor without blending it too smooth.
- Combine the ＊ condiments and chill.
- Cook the pasta with liberally salted water. Drain and chill under running water.
- Toss the pasta, umeboshi, green onion, and ham with the sauce from Step 3. Dish it up.
- Pour the nagaimo over the pasta. Top with nori and sesame seeds if available.
- In this photo, I added pickled cucumbers and eggplants, umeboshi, cured ham, marinated tomato, and sesame seeds. I've added lots of shiso leaves as well.
- You can mix anything into this delicious pasta dish.
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