Japanese Style Spaghetti with Perilla Leaves & Whitebait
Some time ago I had a wonderful shiso (perilla) pasta at one restaurant here in Tokyo, and thought that I should try to make it at home too. Shiso is an aromatic Japanese herb, which you might know as a decoration of sashimi, but it goes well with western style foods too.
Shiso & Shirasu Spaghetti (for 2 persons)
160 g spaghetti
1 garlic clove
20 shiso (perilla) leaves
2 tsp soy sauce
2 tbs shirasuboshi (partly dried whitebait)
Good olive oil
1) Boil the spaghetti in salted water.
2) Peel and grate the garlic clove. Rinse the shiso and chop finely.
3) Put 3 tbs of olive oil to a frying pan and fry garlic over low heat until the aromas come out. Add the chopped shiso and fry quickly. Add 3 tbs of pasta’s boiling water and mix well.
4) Add the boiled pasta and mix with the shiso sauce. Add the soy sauce and mix quickly.
5) Place the pasta on serving plate and top it with 1 tbs of shirasu per portion.