Silky and Cold Nagaimo and Umeboshi Spaghetti

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Silky and Cold Nagaimo and Umeboshi Spaghetti. One of my favorites. This time, I will make it a little bit tasty. 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 on earth. It's easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Silky and Cold Nagaimo and Umeboshi Spaghetti is something that I have loved my entire life.

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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 get started with this particular 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 can achieve that.

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 for this exceptional food Recipe of Award-winning Silky and Cold Nagaimo and Umeboshi Spaghetti. Thanks so much for your time. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!