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Boiled capitulum mitella, miso soup, pasta | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Capitulum mitella : Appropriate amount
Salt (for boiling salt) : Appropriate amount
soy sauce : Appropriate amount
miso : Appropriate amount
Olive oil : a little
White wine : Appropriate amount
pasta : 1 serving
Garlic : 1 side
Chili : One
Salt (for pasta) : a little
Small green : Appropriate amount

Time required

60minutes

Procedure

1) Preparation 02:30
Wash the capitulum mitella cleanly. Wash more cleanly for miso soup.
2) Boiled in salt 03:26
Boil water in a pan, add salt and soy sauce, add capitulum mitella, and boil for 10 minutes. Take lye diligently. When it is boiled, take it in a colander. Peel off the skin-like part of the lychee and remove the barnacles.
3) miso soup 05:33
Rinse with water again, put capitulum mitella in a pot with water, and boil while removing the lye. When it is boiled and the lye is removed, turn off the heat and add the miso.
4) pasta 06:48
Boil the pasta. Put olive oil in a frying pan, chop the garlic, chop the peppers and light. When the scent comes out, add capitulum mitella, salt and add white wine. Add the boiled pasta and boiled juice and entangle them. Turn off the heat until the soup remains, and sprinkle onions on a plate.

Point

When washing the capitulum mitella, rub the capitulum mitellas together to remove the dirt.
When you take the lye, it is better to put it in front of you.
The barnacles are edible but not very tasty, so you should take them.
Capitulum mitella has a lot of soup stock, so you can use less miso.
Pasta is like a clam vongole, but it is easier to eat than clams because you don't have to remove the shell.