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パスタ（ツナと大根おろしのパスタ）｜食事処さくらさんのレシピ書き起こし

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Restaurant Sakura

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Ingredients

pasta : 200g
Japanese white radish : 300g
水菜 : 1/2束
ツナ缶 : 1缶
(A) Salted kelp : 10g
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ2
(A) sugar : 小さじ1
オリーブオイル : 大さじ2

Time required

25minutes

Procedure

1) prepare the vegetables 00:22
Cut the mizuna into 5 cm wide strips.
Soak in water and cover with paper.
Leave for 5-10 minutes.
Peel the daikon radish, cut it in half lengthwise and grate it.
2) boil the pasta 02:23
Add water (not listed) and salt (not listed) to a frying pan and bring to a boil.
Add the pasta, mix, and remove 1 minute before the indicated time.
3) make the sauce 02:58
Put (A) in a bowl and mix.
4) 水菜の水分を切る 04:20
Drain the mizuna from 1.
5) Mix pasta and olive oil 04:33
Drain the pasta from step 2 in a colander.
Place in a bowl and add olive oil.
6) 加熱する 05:10
フライパンにツナ缶を入れて油を全体に伸ばす。
おろした大根と3を入れて中火で沸騰させる。
パスタを入れて混ぜる。
火を止めて水菜を2/3入れて混ぜる。
7) 盛り付ける 06:49
お皿に6を盛る。
残りの水菜を乗せる。
オリーブオイル(分量外)をかけて完成。

Point

・The amount is for two people.
・Because the radish passes through the fire, you can use either the upper part or the lower part.
・Do not drain the grated radish.
・For step 2, use 15L of water (not listed) and 15g of salt (not listed).
・If you mix the pasta with olive oil immediately after boiling, it will not spread easily.
・You don't have to drain the oil from the canned tuna.