| 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 |
Directions
| 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. | |
|---|---|---|
| 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. | |
Tips and Pointers
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 .
Comment
Used in this recipe!
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.
http://en.shiino.co.jp/recipe/detail.php?no=41