Silky and Cold Nagaimo and Umeboshi Spaghetti

Source : 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 Process...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 17, 2021

Step:

  1. Remove the pit from the umeboshi and mince the flesh. Finely chop the green onion (or shiso leaves).

    Silky and Cold Nagaimo and Umeboshi Spaghetti recipe step 1 photo
  2. Grate the nagaimo or roughly mince in a food processor without blending it too smooth.

    Silky and Cold Nagaimo and Umeboshi Spaghetti recipe step 2 photo
  3. Combine the * condiments and chill.

  4. Cook the pasta with liberally salted water. Drain and chill under running water.

  5. Toss the pasta, umeboshi, green onion, and ham with the sauce from Step 3. Dish it up.

    Silky and Cold Nagaimo and Umeboshi Spaghetti recipe step 5 photo
  6. Pour the nagaimo over the pasta. Top with nori and sesame seeds if available.

    Silky and Cold Nagaimo and Umeboshi Spaghetti recipe step 6 photo
  7. 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.

    Silky and Cold Nagaimo and Umeboshi Spaghetti recipe step 7 photo
  8. You can mix anything into this delicious pasta dish.

    Silky and Cold Nagaimo and Umeboshi Spaghetti recipe step 8 photo

Ingredients

  1. 150 grams Spaghetti (preferably capellini)
  2. 3 slice Chicken ham or regular ham
  3. 2 to 3 large Umeboshi
  4. 8 cm Nagaimo
  5. 150 ml *Water (or dashi stock)
  6. 1 tsp each *Kombu tea, mirin, usukuchi soy sauce
  7. 4 tbsp *Green onion, shiso leaves (finely chopped)
  8. 1 as much (to taste) Sesame seeds, shiso leaves, cherry tomatoes

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