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塩麹ベーコンとキャベツのスパゲティー

塩麹ベーコンとキャベツのスパゲティー

  • Serves 2
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Embrace the taste of natural umami flavours with this bacon and spring cabbage pasta recipe, which is seasoned with shio (salt) koji. Koji, also known as 'rice malt' or 'rice mould', is an edible fungus that grows on rice and it used in Japanese cuisine as a seasoning, because the enzymes within it enhance sweet and savoury flavours, as well as tenderise food and eliminate bad odours. Enjoy this pasta dish as a main evening meal.

材料

30g shio koji
2 rashers of bacon
150g chopped cabbage
2 tbsp olive oil
2 cloves garlic
200g pasta
100ml water left over after boiling pasta

手順

  1. Add pasta to plenty of water and allow to boil until softened.
  2. Meanwhile, heat olive oil and garlic in a frying pan. Add cabbage and bacon and fry until cooked.
  3. Add cooked pasta to frying pan with 100ml water. Stir through shio koji and simmer, continuing to stir, until sauce reaches its desired thickness.

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