Myoga and tomato cappelini

Boil plenty of water in a pot and add 20g of salt. Remove the stove, place the tomatoes with a cross cut into the bottom in hot water, and after 20 seconds, remove them in ice water and peel them.

Wipe away the peeled tomatoes and then cut into combs and transfer to a bowl.

Shredded myoga and tossed with tomatoes.

3) Add coarsely chopped shiso leaves and seasoning (A) and mix quickly.

Boil the capellini in water with a salt concentration of about 1% (10g of salt for 1 liter of water) for about 2 minutes.
Once cooked, drain it in a colander and cool it in ice water (see Epi Recipe Point: How to boil capellini).

Place the squeezed cappelini in a bowl of 4) and mix.

Add olive oil, balsamic vinegar, and salt to taste, then transfer to a plate.
Garnish with shredded Japanese ginger and parsley to finish.

[How to cook capellini]

1. Add 1% salt (10g of salt per liter of water) to boiling water.
2. Stir immediately after adding the capellini. Cook for about 2 minutes and 20 seconds.
When serving capellini hot, cook for 2 minutes, but for cold pasta, cook for about 20 seconds longer as it will harden when chilled with ice.
3. Prepare a bowl of ice water and add the cooked noodles to cool. (At this point, lift the noodles with chopsticks; if they are straight and do not curl, they are done!)
4. Once cooled, drain thoroughly in a colander
5. Sprinkle with a little salt (about a pinch between your thumb and index finger) as the saltiness will be washed away in the ice water.