Wakabi Hijiki Ahei and Cabbage Peperoncino
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For the sweetness of cabbage and the fragrance of bacon
A refreshing pasta with a refreshing pungency and crunchy texture of the seaweed "Wakojiki Aheon".
It is also recommended to use other flavors such as "Wakojiki Yuzu" as you like.
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Material (for 2 people):
・ Dry young hijiki: 5g * If you add it to water 6 minutes, it will increase about 2-3 times.
Or, Shiozura Wako Hijiki Aoho: 50g(Before salt)
・ Cabbage: 180g
・ Bacon: 50g
・ Spaghetti: 180g
·salt:
・ Pepper: your favorite amount
・ Garlic: One kake
・ Olive oil (for fried): 3 tablespoons
・ Olive oil (for finishing): 3 tablespoons
How to:
- Refroduce "Wakabijiki Aheon". (Recommended time: 5 minutes)
* How to drain the saltHere - [Cut the ingredients] Cut the salt -drained young hijiki into an easy -to -eat length.
Cabbage is chopped, and the hard part of the stem is shredded. The bacon is a 1cm wide rod. - [Fry the ingredients] Garlic to a frying pan with olive oil.
Heat it with a slightly weaker fire than medium heat, and put the bacon as soon as it becomes a bean color. - When the bacon has a lightly burnt color, add the cabbage and fry over medium heat so that the whole oil. At the same time, start boiling pasta.
- Put about 4 cups of boiled pasta juice in a frying pan, and lightly fry the cabbage and boil the cabbage. After about half the water, turn off the heat.
- Look at the taste, adjust the taste with salt if it is thin. (It is also recommended to use salt paid when draining)
Pasta is given to a colander about 30 seconds before the boiling time, and lightly drain the hot water and go to the frying pan. - Make a high heat and add the olive oil for finishing and a young hijiki. Make the hijiki quickly and quickly.
- Check the taste again, sprinkle with black pepper and shredded green pepper on the finish and finish it.
It is also known as a sashimi pepper made in Owase City, Mie Prefecture, and is a green pepper "tiger tail" that goes well with various ingredients.
A young hijiki like a sea vegetable with a crispy texture.
If you use a seaweed "Wakabijiki Yuzu", it will be a different taste again. Please enjoy according to your favorite mood ~