Shuto Recipe with Red Wine
1 Serving | |
Katsuo (bonito) Shuto | 1 tsp |
Mini green asparagus (cut to 1/2) | 5 |
Mushrooms (thick slices) | 2 |
Garlic (chopped) | 0.5 |
Cream cheese | 1 tbsp |
Fresh cream | 50cc |
Olive oil | 2 tbsp |
Pasta (boiled as indicated) | 70g |
Salt | Small amount |
Pink pepper or black pepper | As needed |
Italian parsley | As needed |
1. | Boil the pasta. Once there are about 30 seconds left to boil, add the mini asparagus in a separate pot. Do not drain the boiled water you cooked the pasta in. Leave enough boiled water to use for later cooking. | |
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2. | In a frying pan, add the olive oil and stir fry the mushrooms. Add garlic for flavouring. | |
3. | Put the Shuto in ② and add the boiled water (3 tbsp) from the pasta for ①. | |
4. | Put the fresh cream and cream cheese that have been returned to room temperature in ③ and let it boil. | |
5. | Add ① to ④ and season with salt. | |
6. | Serve on a plate, garnish with pink pepper, and sprinkle Italian parsley. |
Pour Shuto gently from the side of the skillet and add the leftover boiled water used to cook the pasta. That way it brings out the aroma and the flavour .
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=41