How to Make Homemade Silky and Cold Nagaimo and Umeboshi Spaghetti

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, Recipe of Award-winning Silky and Cold Nagaimo and Umeboshi Spaghetti. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Silky and Cold Nagaimo and Umeboshi Spaghetti, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Silky and Cold Nagaimo and Umeboshi Spaghetti delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Silky and Cold Nagaimo and Umeboshi Spaghetti is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Silky and Cold Nagaimo and Umeboshi Spaghetti using 8 ingredients and 8 steps. Here is how you can achieve it.

I used to make a warm nagaimo spaghetti dish. I prepared it chilled for a change, and it still tasted amazing. Take care not to overcook the pasta. Since the nagaimo is unseasoned, make the sauce in Step 3 on the salty side, like store-bought mentsuyu. It's best eaten with plenty of sauce that there'll be leftovers. Recipe by commeline.

Ingredients and spices that need to be Make ready to make Silky and Cold Nagaimo and Umeboshi Spaghetti:

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

Instructions to make 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.

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So that is going to wrap it up with this special food Step-by-Step Guide to Make Super Quick Homemade Silky and Cold Nagaimo and Umeboshi Spaghetti. Thanks so much for reading. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!