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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 150 grams Spaghetti (preferably capellini)
- 3 slice Chicken ham or regular ham
- 2 to 3 large Umeboshi
- 8 cm Nagaimo
- 150 ml *Water (or dashi stock)
- 1 tsp each *Kombu tea, mirin, usukuchi soy sauce
- 4 tbsp *Green onion, shiso leaves (finely chopped)
- 1 as much (to taste) Sesame seeds, shiso leaves, cherry tomatoes
Method
- 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.
