※Consume within 1 week after delivery.
It is recommended to eat within 3 days for the best taste.
・Frying pan
・Pot
・Bowl
・Small plate
・Strainer
👉 Ingredients marked with ※ are not provided in the kit. Please prepare them at home.
👉 The prep & cook time is an estimation. It will differ based on circumstance.
[Ingredients]
・ Spaghetti
・ Mentaiko
・ Shiso
・ Green onion
・ Garlic
・ Shredded seaweed
・ Olive oil
・ Soy sauce
・ Butter
・ Umami powder mix
※ Salt
[Tips]
👉To avoid burning the garlic chips, remove them from the heat when it starts to change colors. Let the residual heat finish cooking it until it turns golden brown.
👉Transfer the remaining oil from the garlic chips to a bowl and add the butter while it's still hot.
👉Adding cooked pasta water will create a smooth and creamy finish.
👉Transfer the remaining oil from the garlic chips to a bowl and add the butter while it's still hot.
👉Adding cooked pasta water will create a smooth and creamy finish.
【1 Making Garlic Chips 3 minutes】
Slice the garlic thinly, into 2mm pieces. In a frying pan, add olive oil. and place garlic slices, then heat over medium heat. When the garlic starts to change color, remove the pan from the stove (keep oil and garlic in the pan to cook using residual heat). As the garlic changes color to golden brown in the pan, remove each slice and set aside. Transfer the remaining oil to a large bowl, add butter, and let it cool slightly.👉 Make sure the bowl is large enough to mix the cooked spaghetti in later.
【2 Preparation 3 minutes】
Julienne the shiso. Cut green onions into small pieces. Make a vertical cut in the mentaiko, then use the back of the knife to scrape out the roe, and break it apart. In the bowl with garlic oil and butter from step 【1】, add Umami Powder Mix, soy sauce, and mentaiko, then mix lightly.
【3 Boiling 15 minutes】
-Fill a pot with plenty of water (at least 2 liters) and add about 1 tablespoon of salt. Bring the water to a boil, then add the spaghetti and cook for 10–12 minutes. Before the spaghetti finishes cooking, reserve about 100ml of pasta water (200ml for 4 servings) . Strain the cooked spaghetti in a strainer and lightly shake off excess water.👉For two servings of spaghetti, boil approximately 2 liters or more of water, and add 0.5–1% salt relative to the water volume.
👉 Check the doneness of the spaghetti after about 10 minutes of cooking. It’s best to cook it slightly al dente.
【4 Mixing 2 minutes】
Add the cooked spaghetti from【3】into the bowl from【2】 and mix well to evenly coat the spaghetti with the sauce. Gradually add the reserved pasta water from【3】, mixing thoroughly as you go.👉 Use all the reserved pasta water from step【3】.
【5 Plating 2 minutes】
Plate the pasta from【4】. Top with garlic chips from【1】, the green onions and shiso prepared in【2】, and finish with a sprinkle of shredded seaweed.👉Sprinkle a little pepper to taste as you like.