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Meita Peperoncino | Kottaso Recipe's recipe transcription

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

明太子 : 1 belly (about 70g)
きゃべつ : 1/4個
ブロッコリー : 1個
しめじ : 100g
にんにく : 6片
オリーブオイル : 適量
Chili : ひとつまみ
Pasta (boiled for 7 minutes) : 300g
黒胡椒 : 適量
あごだし（4倍濃縮） : 大さじ1
塩 : 適量

Time required

40minutes

Procedure

1) Prepare the ingredients 00:57
Cut the broccoli into bite-sized pieces. Remove the core from the cabbage and chop it into small pieces. Remove the shimeji mushrooms and cut them into pieces that are easy to eat. Slice the garlic thinly. Mentaiko removes the skin with a kitchen knife.
2) Add aroma to olive oil 03:25
Put olive oil and 1 garlic in a frying pan and light it. Heat on low heat until the garlic is colored. Add pepper and heat.
3) Boil pasta and broccoli 04:12
Put pasta (boiled for 7 minutes) in boiling water with salt and boil for 4 minutes. Add 1 broccoli and boil for another 1 minute.
4) 具材を炒める 04:27
2に1のしめじを入れ、軽く火を通す。1のきゃべつを加え、軽く炒める。あごだし（4倍濃縮）と黒胡椒を加え、混ぜ合わせる。3の茹で汁をお玉半分程度加える。
5) 仕上げる 05:45
3のお湯を切り、4に加える。1の明太子を加え、弱火で熱しながら良く混ぜ合わせる。

Point

・ The chin soup stock may be replaced with mentsuyu or white soup stock.
・ Adding chin soup stock gives it a rich flavor and gives it a slightly Japanese-style finish.
・ Be careful not to overcook the broccoli.
・ Mentaiko may be added to the finish.
・ Adjust the amount of salt according to the taste.