Silky and Cold Nagaimo and Umeboshi Spaghetti
Silky and Cold Nagaimo and Umeboshi Spaghetti

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, silky and cold nagaimo and umeboshi spaghetti. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Silky and Cold Nagaimo and Umeboshi Spaghetti is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Silky and Cold Nagaimo and Umeboshi Spaghetti is something that I have loved my whole life.

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To begin with this recipe, we have to first prepare a few ingredients. You can have silky and cold nagaimo and umeboshi spaghetti using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Silky and Cold Nagaimo and Umeboshi Spaghetti:
  1. Prepare 150 grams Spaghetti (preferably capellini)
  2. Prepare 3 slice Chicken ham or regular ham
  3. Prepare 2 to 3 large Umeboshi
  4. Make ready 8 cm Nagaimo
  5. Take 150 ml ＊Water (or dashi stock)
  6. Take 1 tsp each ＊Kombu tea, mirin, usukuchi soy sauce
  7. Get 4 tbsp ＊Green onion, shiso leaves (finely chopped)
  8. Take 1 as much (to taste) Sesame seeds, shiso leaves, cherry tomatoes

It's best eaten with plenty of. I prepared it chilled for a change, and it still tasted amazing. Take care not to overcook the pasta. Nagaimo can be eaten raw and cooked, but for those of you who are a little shy when it comes to slimy ooey gooey stuff, you might want to ease yourself into it by trying a recipe where it's cooked.

Instructions to make Silky and Cold Nagaimo and Umeboshi Spaghetti:
  1. Remove the pit from the umeboshi and mince the flesh. Finely chop the green onion (or shiso leaves).
  2. Grate the nagaimo or roughly mince in a food processor without blending it too smooth.
  3. Combine the ＊ condiments and chill.
  4. Cook the pasta with liberally salted water. Drain and chill under running water.
  5. Toss the pasta, umeboshi, green onion, and ham with the sauce from Step 3. Dish it up.
  6. Pour the nagaimo over the pasta. Top with nori and sesame seeds if available.
  7. In this photo, I added pickled cucumbers and eggplants, umeboshi, cured ham, marinated tomato, and sesame seeds. I've added lots of shiso leaves as well.
  8. You can mix anything into this delicious pasta dish.

When it's used as an ingredient where it's cooked, I find that it often acts as a natural baking soda and helps the food rise and become fluffy. Cook spaghetti in boiling water with salt according to the package. Cut sausage into bite size pieces and slice onion and green pepper thinly. Heat a frying pan at medium high heat and add oil. Add sausage pieces, onion and peppers, and cook for a minute or two.

So that’s going to wrap it up with this special food silky and cold nagaimo and umeboshi spaghetti recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!