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Japanese-style pasta │ Kottaso Recipe's transcription recipe

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Number of Videos
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Ingredients

  • spinach : 1 bundle
  • bacon : 4 sheets
  • pasta : 300g
  • salt : Appropriate amount
  • Olive oil : Appropriate amount
  • Chopped garlic : 1 tablespoon
  • corn : 1 can
  • butter : Appropriate amount
  • Shimeji mushroom : 1 bag
  • Boiled pasta juice : 1.5 cups of ladle
  • (A) Japanese style : 8g
  • (A) Mirin : 2 tablespoons
  • (A) Soy sauce : 1 tablespoon
  • Butter (for corn) : 10g
  • Butter (for finishing) : 20g
  • Black pepper : Appropriate amount

Time required

20minutes

Procedure

  1. 1) Prepare 00:14

    Cut spinach into 3 cm pieces and expose to water. Cut the bacon into 1 cm wide pieces.

  2. 2) Make the sauce 02:49

    Add salt to boiling water and boil the pasta. Put olive oil in a frying pan, warm it, and add bacon. Add chopped garlic and fry. When the scent comes out, bring it to the edge, add corn and butter and fry. When the butter melts, mix and add shimeji mushrooms. Add the boiled pasta juice, add (A) and boil. Just before the pasta is boiled, add spinach. Add salt to boiling water and boil the pasta.

  3. 3) Finish 06:50

    When the pasta is boiled, drain the water and put it in the sauce, add butter and black pepper, and serve it on a plate.

Point

If you are concerned about spinach oxalic acid, you should expose it to water.
Boil the pasta shorter than the indicated time because it is fried in a frying pan to finish.
It is also recommended for bento because it can be eaten deliciously even after a while.
Because it uses a lot of butter, it can be rich and delicious.

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