Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, silky and cold nagaimo and umeboshi spaghetti. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Silky and Cold Nagaimo and Umeboshi Spaghetti is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Silky and Cold Nagaimo and Umeboshi Spaghetti is something that I have loved my whole life.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Silky and Cold Nagaimo and Umeboshi Spaghetti:
- Prepare 150 grams Spaghetti (preferably capellini)
- Get 3 slice Chicken ham or regular ham
- Take 2 to 3 large Umeboshi
- Prepare 8 cm Nagaimo
- Prepare 150 ml ＊Water (or dashi stock)
- Make ready 1 tsp each ＊Kombu tea, mirin, usukuchi soy sauce
- Prepare 4 tbsp ＊Green onion, shiso leaves (finely chopped)
- Get 1 as much (to taste) Sesame seeds, shiso leaves, cherry tomatoes
Steps 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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