Japanese style peperoncino of lotus root and oil sardine ｜ Party Kitchen ――Recipe transcription of party kitchen

Cut the perilla into julienne.
Peel the lotus root, slice it into thin slices using a slicer, and soak it in vinegar water to remove the lye.
Crush the garlic with the back of a kitchen knife and chop it roughly.

Heat olive oil, garlic, salt and lotus root in a frying pan over low heat.
Add the degreased oil sardine and hawk's claws while tearing them, and heat on low heat for about 10 minutes.

Add salt to the spaghetti and boil for 9 minutes.

Add the boiled spaghetti juice (about 1/2 cup) to 3 and add the boiled spaghetti.
Sprinkle dark soy sauce and entangle with the whole.

Serve pasta on a plate and top with shredded perilla leaves.