Komatsuna and Jakon Pasta
Kataoka style pasta can be made with Komatsuna and Jako, which can be purchased anywhere. The jako is cooked slowly to add a flavor to the oil. If you don't like spicy food, take out some chili peppers halfway through.
How to make it
1
Cut the komatsuna into 1cm wide pieces.
2
Boil water in a pot, add salt, and boil the spaghetti slightly (with a small core remaining in the center). (Approximately: about 1.5 to 2 minutes before the displayed time. Boil for 4 minutes 15 to 20 seconds here.
3
Put A on low heat and when the garlic turns golden brown, add the japonicus and fry for 1 minute.
4
1. Add B and cook for about 3 minutes, then add spaghetti, olive oil and parsley and mix lightly.
5
Serve on a plate and sprinkle with fried garlic and parsley.
Materials 1 person
-
[Boil spaghetti]
- Spaghettidi Czech Republic No.10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- I'm
- 20g
-
- komatsuna and squeezed
- 130g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 5/2 tbsp
-
Olive Oil
-
- Chop garlic
- 1/2 tbsp
-
- Red chili pepper
- 1 bottle
-
[B]
- salt
- A little
-
- Pick it
- A little
-
- White wine
- 1 tablespoon
-
- Boiled soup
- 80ml
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Mince parsley
- A pinch
-
- garlic roughly and fried to a fox color
- Appropriate amount
-
- parsley *For garnishing
- Appropriate amount
[PR]
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