Short Pasta with Shuto, Tomato Sauce and Cilantro
| Your choice of pasta | 100～120g |
|---|---|
| Katsuo (bonito) Shuto | 1 tbsp |
| Garlic | 1 |
| Canned whole tomato | 1 |
| Koji Salt (Shio Koji, also known as Salt Koji, is made up of rice koji, salt, and rice. Shio koji has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods.) | 1 tbsp |
| Olive Oil | As needed |
| Dried Cayenne pepper | 1 small |
| bay leaf | 1 |
| Salt and pepper | As needed |
| Cilantro | As needed |
作り方
1
Make tomato sauce. In a saucepan, add crushed garlic and olive oil. Add chopped dry cayenne pepper.
2
Add the can of tomatoes, koji salt, and bay leaf. Cook over low heat for 20 to 30 minutes.
3
While the pasta is boiling, add olive oil and chopped garlic. When the aroma rises, add Katsuo (bonito) Shuto.
4
Add ② in the ① tomato sauce. Add the pasta and mix it with the rest of the sauce. Sprinkle with salt and pepper to taste. You can add cilantro to taste.
コツ・ポイント
By adding Shuto, a regular sauce tastes even better. It can be combined in meat, vegetables and other types of sauces that you can prepare for upcoming party functions.
このレシピで使用しています！
Bonito Shuto
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.