Hijiki and mushrooms
Yuzu pepper peperoncino
By using yuzu pepper paste instead of chili peppers, we've created a Japanese-style peperoncino with a spicy kick and the aroma of yuzu that will whet your appetite.
- Ingredients (for 4 people)
-
- Pasta: 320g (80g per person)
- Hijiki seaweed: 15g
- Garlic (minced): 2 cloves
- Shimeji mushrooms (separated): 100g
- Maitake mushrooms (shredded): 100g
- Pine nuts (roasted): 30g
- Olive oil: 3 tablespoons
-
-
- [Mixed seasoning]
- Yuzu pepper paste: 2 teaspoons (adjust to your liking)
- Barley miso: 1 teaspoon
- Water used to rehydrate hijiki seaweed: 1-2 tablespoons
Method
- (1) Soak the hijiki seaweed in just enough water to cover it, then drain the water. (Do not discard the soaking water.)
- (2) Dissolve the yuzu pepper and barley miso in the water used to rehydrate the hijiki seaweed.
- (3) Cook the pasta for 1 minute less than the time indicated on the package.
- (4) Add 1 tablespoon of olive oil to a frying pan and sauté the garlic until fragrant.
- (5) Add the hijiki and stir-fry. Once the aroma of the sea is released, add the shimeji and maitake mushrooms. Sprinkle with a little salt, cover, and simmer over low heat.
- (6) Once the pasta is cooked, add about two ladles (100-120 ml) of the pasta water and the combined seasonings from step 2 to the mixture from step 5 and mix. Then add 2 tablespoons of olive oil, the lightly drained pasta, and pine nuts and mix. Once the sauce has coated the pasta, turn off the heat.
Musubi Magazine introduces four dishes, including photo recipes.
