Simples Make Yummy Silky and Cold Nagaimo and Umeboshi Spaghetti

Silky and Cold Nagaimo and Umeboshi Spaghetti.

You can Cook Silky and Cold Nagaimo and Umeboshi Spaghetti using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Silky and Cold Nagaimo and Umeboshi Spaghetti

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

Silky and Cold Nagaimo and Umeboshi Spaghetti step by step

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..