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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 23: Wafū Pasta 2: Shirasu, Garlic and Shiso

Thursday, August 26th, 2010
This recipe is similar to Wafū Pasta 1 except it has a nutty aroma from the toasted shirasu (a general term used for baby fish that are still white such as baby sardines and baby anchovies), and the sesame seed oil. As I mentioned in the Wafū Pasta 1 post, Wafū (pronounced wafoo) means Japanese-style. You'll often find Japanese-style Western dishes in Japan. If you're tired of your regular old pasta, give this a try!

Ingredients Servings 2
4-5 shiso leaves
1/4 cup of fresh or frozen shirasu
1/2 tablespoon of sesame seed oil
1 tablespoon of minced garlic
1/2 tablespoon of vegetable oil
275 grams of spaghetti
3/4 teaspoon of salt
1/4 teaspoon of coarse black pepper
1/4 teaspoon of kombu cha (optional)
3 tablespoons of pasta water
extra sesame seed oil to drizzle on top

Directions
1) Boil water and cook pasta.
2) Wash and cut the shiso chiffonade.
3) Thaw out shirasu if frozen.
4) Heat up a frying pan and add the sesame seed oil.
5) Stir fry the shirasu until they start to turn a tan color. You'll know they are ready because they will start to pop in the pan, plus they'll smell delicious. When the shirasu is done, take them out of the pan and set aside.
6) Heat up the frying pan again, this time add the vegetable oil.
7) Add the minced garlic to the pan and stir fry about 10 seconds.
8) Add the pasta to the pan and continue to stir fry. Add the shirasu, black pepper, salt, pasta water and kombu cha if you have any.
9) Serve on a plate and top with shiso. Last but not least, drizzle some sesame seed oil on top. This is key!
10) Mix in the shiso and eat immediately.

Cut the shiso chiffonade.
Wafu pasta2-shiso chiffonade

Shirasu comes packaged frozen, dried or fresh. The fresh and frozen ones come in packages like this.
Wafu pasta2-shirasu

Mince about 1 tablespoon of garlic.
Wafu pasta2-mince garlic

Add the shirasu to a hot pan with sesame seed oil.
Wafu pasta2-add shirasu to hot sesame seed oil

Toast the shirasu until they are starting to get golden brown and they start to pop in the pan.
Wafu pasta2-shirasu golden

Stir fry the garlic in vegetable oil.
Wafu pasta2-stir fry garlic

Add the pasta and then the shirasu, salt, pepper, kombu cha and pasta water.
wafu pasta2-add shirasu to pasta

Wafū Pasta 2 served and ready to be eatten.
wafu pasta2-served

Eating Wafū Pasta with waribashi (disposable chopsticks) for no slipping action.
Wafu pasta2-ready eat with chop sticks

tags: Shiso  Garlic  Shirasu  Spaghetti  Wafu 
You know, I just made a very similar recipe few days ago, it was also wafu-pasta with fresh shiso.I liked it very much!The fresh shiso was the "clue". I used some mentaiko but this wasn't really a good one, it is difficult to get in Germany.It was some kind of fake stuff, I think... Thank you for the recipe, it will be interesting for German readers.
— Amatō/Wagashi Maniac, August 28th, 2010
Thanks Amato! I'm glad you like it. Good mentaiko is hard to find even in California, plus it's expensive. Shirasu is a good alternative and has a lot of flavor. I'll continue to post more Wafu pasta recipes.
— Umamitopia, August 29th, 2010
This would be great, if you post some other recipes,thank you! this kind of pasta isn't well known in Germany, interesting, because it seems to be popular in the US. I made yesterday your saba no shio yaki....left a comment on your post ;-).It was heavenly, I really, really like your recipes, they are very accurate, and tasty. Now I`m hungry again... I think, I will cook your pasta recipe, but with small shrimp.I can't get these small tiny fish either.
— Amatō/Wagashi Maniac, August 29th, 2010
I'm glad you liked it. Yes, I think little shrimp, particularly the dried ones, have a lot of flavor and would also be very good. I hope that turns out well. I'm not sure if you can get your hands on dried scallops but you can soak those in water and breaks them up and add them into pasta as well. If I come up with a good recipe, I'll be sure to post it.
— Umamitopia, August 29th, 2010
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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