Short Pasta with Shuto, Tomato Sauce and Cilantro
| Your choice of pasta | 100～120g |
|---|---|
| Katsuo (bonito) Shuto | 1 tbsp |
| Garlic | 1 |
| Canned whole tomato | 1 |
| Koji Salt (Shio Koji, also known as Salt Koji, is made up of rice koji, salt, and rice. Shio koji has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods.) | 1 tbsp |
| Olive Oil | As needed |
| Dried Cayenne pepper | 1 small |
| bay leaf | 1 |
| Salt and pepper | As needed |
| Cilantro | As needed |
作り方
1
Make tomato sauce. In a saucepan, add crushed garlic and olive oil. Add chopped dry cayenne pepper.
2
Add the can of tomatoes, koji salt, and bay leaf. Cook over low heat for 20 to 30 minutes.
3
While the pasta is boiling, add olive oil and chopped garlic. When the aroma rises, add Katsuo (bonito) Shuto.
4
Add ② in the ① tomato sauce. Add the pasta and mix it with the rest of the sauce. Sprinkle with salt and pepper to taste. You can add cilantro to taste.
コツ・ポイント
By adding Shuto, a regular sauce tastes even better. It can be combined in meat, vegetables and other types of sauces that you can prepare for upcoming party functions.
このレシピで使用しています！
鲣鱼酒盗
鲣鱼酒盗是用盐腌制和长期陈化这些鱼的稀有部分制成的。这些 “日本凤尾鱼 ”利用这种长期陈化过程的优势，风味浓郁，可用作许多菜肴的主要配料或秘制配料。它可以作为简单的点心，放在奶油奶酪上；也可以作为披萨的完美搭配；还可以作为精致的酱料，加入橄榄油或黄油中。