Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, silky and cold nagaimo and umeboshi spaghetti. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Yamaimo/Nagaimo/Tororoimo is a type of yam that can be eaten raw and is used frequently in Japanese cooking. This confused me when I was a child because my grandmother always called it Tororoimo but my mom would mix it up and call it Nagaimo and Tororoimo. Nagaimo is a tuber that when grated has a lovely slimy foamy texture. Today I'll show you how to prepare it in a Japanese dish cold soba noodles called.
Silky and Cold Nagaimo and Umeboshi Spaghetti is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Silky and Cold Nagaimo and Umeboshi Spaghetti is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook silky and cold nagaimo and umeboshi spaghetti using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Silky and Cold Nagaimo and Umeboshi Spaghetti:
- Make ready 150 grams Spaghetti (preferably capellini)
- Take 3 slice Chicken ham or regular ham
- Take 2 to 3 large Umeboshi
- Get 8 cm Nagaimo
- Prepare 150 ml ＊Water (or dashi stock)
- Take 1 tsp each ＊Kombu tea, mirin, usukuchi soy sauce
- Make ready 4 tbsp ＊Green onion, shiso leaves (finely chopped)
- Make ready 1 as much (to taste) Sesame seeds, shiso leaves, cherry tomatoes
Remove the pits from the umeboshi. Mince the umeboshi and put into a small bowl. Lay out one beef slice on a cutting board. Grated nagaimo (Chinese yam) is called tororo and is often served with soba noodles, sashimi, steamed rice, and so on in Japan.
Steps to make Silky and Cold Nagaimo and Umeboshi Spaghetti:
- Remove the pit from the umeboshi and mince the flesh. Finely chop the green onion (or shiso leaves).
- Grate the nagaimo or roughly mince in a food processor without blending it too smooth.
- Combine the ＊ condiments and chill.
- Cook the pasta with liberally salted water. Drain and chill under running water.
- Toss the pasta, umeboshi, green onion, and ham with the sauce from Step 3. Dish it up.
- Pour the nagaimo over the pasta. Top with nori and sesame seeds if available.
- 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.
- You can mix anything into this delicious pasta dish.
Lay out one beef slice on a cutting board. Grated nagaimo (Chinese yam) is called tororo and is often served with soba noodles, sashimi, steamed rice, and so on in Japan. This tuber can be eaten raw, unlike some other yam varieties that must be cooked before cooking. Spaghetti will be absolutely fine, but scialatielli will be a little step up. The Bloody Merchant Empress and the Cold Husband's Forceful Doting.
So that’s going to wrap it up for this exceptional food silky and cold nagaimo and umeboshi spaghetti recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
