Japanese-style pasta with nagaimo and okra
If there's no assatsuki, green onions are fine.
How to make it
1
Chop the tomatoes, chop the garlic and mix with A.
2
Cut the nagaimo into 1cm cubes, soak in vinegared water and remove the slime and drain.
3
Remove the stem and black part of the okra, rub the surface with salt, boil it, take it in cold water, drain it, and cut into small pieces.
4
Shred the green shiso. Cut the assatsuki into small pieces.
5
Boil the spaghetti until it is slightly firm. (Approximately: about 4.5 minutes)
6
Once the spaghetti is cooked, take it in cold water and drain it and serve it in a bowl, then place it in the nagaimo, grated radish, okra, green shiso, and asatsuki.
7
Enjoy with 1 dipping sauce.
Materials 1 person
-
- tomato
- 1/2 pieces
-
- garlic
- 1 piece
-
[A]
- Noodle soup
- 50ml
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- It's long too
- 50g
-
- vinegar
- Small amount
-
- okra
- Two
-
- salt
- A little
-
- Blue
- 2
-
- Asatsuki
- 10g
-
- Grated radish radish
- 30g
-
[Boil spaghetti]
- Spaghettidi Czech No. 10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- About 1% of salted water
- 30g
[PR]
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