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Japanese-style Peperoncino | Kottaso Recipe's recipe transcription

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

パスタ : 300g
春キャベツ : 1/2玉
しらす : 70g
Sakura shrimp : 適量
オリーブオイル : 適量
生にんにく : 3片
唐辛子 : 適量
あごだし（4倍濃縮） : 大さじ2
Black pepper : 適量
塩 : 適量

Time required

30minutes

Procedure

1) Slice the garlic 00:36
Slice the raw garlic thinly.
2) Tear the cabbage 01:02
Tear the spring cabbage by hand.
3) Boil the pasta 02:06
Add salt to boiling water in a pan. Add pasta and boil for 5 minutes.
4) 仕上げる 02:28
Put olive oil in a frying pan, add 1 and pepper and light. When the aroma of garlic comes out, add shirasu and fry over high heat. Add 2 to it and fry for about 30 seconds. Add 1 cup of boiled juice from 3 and mix well. Add 3 pasta, chin dashi (4 times concentrated) and sakura shrimp in order and mix. Sprinkle with black pepper.

Point

・ Add a large amount of olive oil.
・ Heat while being careful not to burn the garlic.
・ Add the torn spring cabbage to the frying pan when 4 minutes and 30 seconds have passed since the pasta was boiled.
・ Add the boiled pasta juice and pasta, and mix quickly with olive oil to emulsify.
・ You can enjoy it even if you add sakura shrimp after serving it.