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20minutes
Cut the garlic into thin slices.
Cut the hawk's claws into rings.
Cut the perilla in half and chop.
Add water to the pan and bring to a boil.
Add pasta and boil.
Reserve the pasta water.
Drain the pasta in a colander.
Add olive oil to 2 frying pans.
Add 1 garlic clove and hawk's claws.
Add the satsuma-age and fry.
Add the pasta water, kelp tea, soy sauce, and the pasta from step 2 and mix.
Sprinkle black pepper, add perilla and mix to complete.
・When garlic is soaked in water, the skin is very easy to get sleepy.
・You can adjust the amount of garlic to your liking.
・Products that are cut and sold, such as round slices of hawk's claws, are less spicy.
・Satsumaage should be cut into thin strips with a thickness of 1-2mm so that they can be wrapped around the noodles.
・Boil the pasta as directed.
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