From Tokyo with Love (for Food)

Posts tagged “pasta

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Japanese Style Spaghetti with Perilla Leaves & Whitebait

Spaghetti in Japanese Style 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.

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Negipasta

Negipastapro

This is a simple winter pasta that uses Welsh onion which is at its best in winter. It is also a bit spicy, and thus warms you up in cold winter days.

Negipasta (for 2 persons)

2 whole negi (Welsh onions)
160g spaghetti
1-2 cloves of garlic
1 dried chili cut in rings
2 tsp oyster sauce
Salt & pepper
Good olive oil

1) Boil the spaghetti in salted water.
2) Peel and grate garlic cloves. Cut the negi to 2cm thick slanted slices. Use also the green part!
3) Put 3 tbs of olive oil to a frying pan and fry the garlic and chili over low heat.
4) Turn to middle heat and add half of the Welsh onions. Fry slightly, then add 3 tbs of pasta’s boiling water. Mix well.
5) Add boiled pasta and rest of the onions. Add also oyster sauce and mix well. Sprinkle some salt & pepper to taste.