This pasta dish, which has a rich pepper flavor, is quick and easy to make.
Lightly chopping the Sansho pepper tsukudani will help the flavor mix well with the pasta.
In addition to the shredded seaweed, you can also top it with chopped shiso leaves or sansho leaves if you like.
<Ingredients> For 2 people
160g pasta
1 tablespoon olive oil
1 garlic clove
15g butter
1 pack of Shimeji mushrooms
2 tablespoons sake
1 tablespoon soy sauce
2 tablespoons of boiled Japanese pepper
Salt and pepper to taste
Shredded seaweed (as needed)
<How to make>
1. Put 2 liters of water in a pot and bring it to a boil. Add a moderate amount of salt and boil the pasta until it is firm.
2. Finely chop the garlic, remove the stems from the shimeji mushrooms and separate them into small clusters, and lightly chop the sansho pepper tsukudani.
3. Add olive oil to a frying pan, add the garlic and fry over low heat.
4. Once the aroma comes out, add the butter and fry the shimeji mushrooms.
5. Add sake, soy sauce, and sansho pepper.
6. Add the cooked pasta and a little of the cooking water to the frying pan and mix.
7. Season with salt and pepper, then serve in serving bowls and garnish with chopped nori seaweed.
