Japanese Cooking and Sake Live vol.4
Products used in "Japanese Cooking and Sake Live vol.4"
80g Dry spagetti
10g Freeze dry natto
2 teaspoon soy sauce
2 teaspoon Mirin
40g Japanese pickled dikon radish, finely chopped
1 teaspoon Sesame seeds
1 tablespoon Sesame oil
1 Spring onion, finely sliced
5-6 pieces Sun brushed tomato
1 sheet Sushi nori dry seaweed, hand-crashed small pieces by hands
½ teaspoon Shichimi pepper
- Cook spaghetti according to the manufacturer’s instruction. Drain the water in a sieve, put the spaghetti straight back to the saucepan or frying pan.
- Add mirin, soy sauce, sesame oil and freeze dry natto to (1), mix together over a medium heat for a brief blast up to 30 seconds. Turn off the heat and add pickled daikon radish and sun brushed tomatoes. Mix together.
Transfer the spaghetti to a pasta plate. Garnish the dish with finely sliced spring onions, white sesame seeds, shichimi peppers and sprinkle a handful of hand-crushed sushi nori dry seaweed.