Japanese Pasta with Shirasu and Cabbage Pasta. Cut nori and shiso into thin slices. With al-dente spaghetti tossed in delicious Japanese-style seasoning, this Miso Butter Pasta with Tuna and Cabbage makes a quick meal you'll love. Looking for best pasta recipes that call for just a handful of pantry ingredients and little prep.
It was first made by Shigetada Irie, the general chef of the New Grand Hotel in. Sauteed cabbage tossed with pasta makes an ideal side dish for your favorite meat! I made a few changes however. You can cook Japanese Pasta with Shirasu and Cabbage Pasta using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Japanese Pasta with Shirasu and Cabbage Pasta
- You need 2 of servings pasta.
- Prepare 1 of cabbage leaf.
- It’s 1 cup of Kama-age shirasu (boiled baby sardines).
- Prepare 1-2 sheets of nori seaweed.
- Prepare 2 of green shiso leaves.
- Prepare 2 tablespoons of salt.
- It’s 1 teaspoon of soy sauce.
- You need 1 teaspoon of each of olive oil and butter.
- You need To taste of Shichimi spice.
Being Italian American I grew up having a bowl of pasta with butter and a little salt & pepper so I am always looking for pasta dishes. A lightly flavored Japanese pasta with spring cabbage, shiso leaf, nori seaweed, and kama-age shirasu (baby sardines). It's one of my most popular recipes! The secret is all in the butter and soy sauce!
Japanese Pasta with Shirasu and Cabbage Pasta instructions
- Cut nori and shiso into thin slices. Chop cabbage into bite-size pieces..
- Bring a pot of water to a boil and add the pasta with 2 Tbsp salt. One minute before the pasta is finished, add the cabbage to the boiling water..
- Drain the cabbage and pasta, but save some of the hot water. Put pasta and cabbage into a large bowl and mix with the shirasu, nori, shiso, soy sauce, butter and olive oil..
- Divide pasta onto dishes and pour over a little bit of the water from boiling. Sprinkle with shichimi spice to taste..
Japanese pasta – known as Wafu pasta – is probably something that you aren't familiar with, and might have you thinking it has something to do with wafers or waffles, but this is actually a fusion of Japanese and Italian cooking. During the Meiji period, Japan started to become internationalized. In Japanese cuisine, sometimes the simplest dishes, like perfectly cooked white rice, are the Shirasu is a simple seafood dish, consisting of either raw or boiled, salted and dried juvenile white fish Shirasu-don is available at roadside stalls and fancy restaurants, eaten as a single, solitary dish or. Shirasu is a popular ingredient for home cooking that consists of tiny baby sardines or anchovies. It can be eaten raw or boiled and dried as a delicate crunchy topping that goes well on pasta with Saki ika goes excellently in wafu pasta with sauteed cabbage and spring onions.