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Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 2 servings pasta
- 1 cabbage leaf
- 1 cup Kama-age shirasu (boiled baby sardines)
- 1-2 sheets nori seaweed
- 2 green shiso leaves
- 2 tablespoons salt
- 1 teaspoon soy sauce
- 1 teaspoon each of olive oil and butter
- To taste Shichimi spice
Method
- Cut nori and shiso into thin slices.
- Chop cabbage into bite-size pieces.
- Bring a pot of water to a boil and add the pasta with 2 Tbsp salt.
- One minute before the pasta is finished, add the cabbage to the boiling water.
- Drain the cabbage and pasta, but save some of the hot water.
- Put pasta and cabbage into a large bowl and mix with the shirasu, nori, shiso, soy sauce, butter and olive oil.
- Divide pasta onto dishes and pour over a little bit of the water from boiling.
- Sprinkle with shichimi spice to taste.
