Silky and Cold Nagaimo and Umeboshi Spaghetti
Silky and Cold Nagaimo and Umeboshi Spaghetti

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, silky and cold nagaimo and umeboshi spaghetti. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Silky and Cold Nagaimo and Umeboshi Spaghetti. I used to make a warm nagaimo spaghetti dish. I prepared it chilled for a change, and it still tasted amazing.

Silky and Cold Nagaimo and Umeboshi Spaghetti is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Silky and Cold Nagaimo and Umeboshi Spaghetti is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have silky and cold nagaimo and umeboshi spaghetti using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Silky and Cold Nagaimo and Umeboshi Spaghetti:
  1. Make ready 150 grams Spaghetti (preferably capellini)
  2. Prepare 3 slice Chicken ham or regular ham
  3. Prepare 2 to 3 large Umeboshi
  4. Prepare 8 cm Nagaimo
  5. Take 150 ml ＊Water (or dashi stock)
  6. Take 1 tsp each ＊Kombu tea, mirin, usukuchi soy sauce
  7. Prepare 4 tbsp ＊Green onion, shiso leaves (finely chopped)
  8. Prepare 1 as much (to taste) Sesame seeds, shiso leaves, cherry tomatoes

Take care not to overcook the pasta. I prepared it chilled for a change, and it still tasted amazing. Take care not to overcook the pasta. I prepared it chilled for a change, and it still tasted amazing.

Steps to make Silky and Cold Nagaimo and Umeboshi Spaghetti:
  1. Remove the pit from the umeboshi and mince the flesh. Finely chop the green onion (or shiso leaves).
  2. Grate the nagaimo or roughly mince in a food processor without blending it too smooth.
  3. Combine the ＊ condiments and chill.
  4. Cook the pasta with liberally salted water. Drain and chill under running water.
  5. Toss the pasta, umeboshi, green onion, and ham with the sauce from Step 3. Dish it up.
  6. Pour the nagaimo over the pasta. Top with nori and sesame seeds if available.
  7. In this photo, I added pickled cucumbers and eggplants, umeboshi, cured ham, marinated tomato, and sesame seeds. I've added lots of shiso leaves as well.
  8. You can mix anything into this delicious pasta dish.

Take care not to overcook the pasta. Nagaimo can be eaten raw and cooked, but for those of you who are a little shy when it comes to slimy ooey gooey stuff, you might want to ease yourself into it by trying a recipe where it's cooked. When it's used as an ingredient where it's cooked, I find that it often acts as a natural baking soda and helps the food rise and become fluffy. Tasty Japanese style (wafu) pasta with chicken tender, shimeji mushrooms, and umeboshi, garnished with shiso leaves and shredded nori. What are ume (梅) and shiso (しそ)?.

So that’s going to wrap this up with this exceptional food silky and cold nagaimo and umeboshi spaghetti recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!