| 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 |
Directions
| 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. | |
Tips and Pointers
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.
Comment
Used in this recipe!
Katsuo (bonito) Shuto
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=97