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

Tuesday, October 26th, 2010
This pasta recipe is for a friend who told me that sansai pasta is her favorite wafū pasta. She said she had it at a Japanese restaurant, and although I have never been to that restaurant, I imagined that it would taste something like this. I thought about putting age (fried tofu) in it and also the usual garlic but I wanted to change it up a bit so this time I used butter. You can't go wrong with butter. This is for you Mo!

This pasta can easily be converted to a vegetarian pasta by substituting the dashi powder with kombu dashi.

Ingredients (Servings 2)
One 7 oz (200g) packet of sansai mix
3 tbsp. sake
2 tsp. sugar
1/4 tsp. dashi powder
1 tbsp. soy sauce
1 tbsp. vegetable oil
2 tbsp. unsalted butter, divided
350 grams of spaghetti noodles
3/4 tsp. kosher salt, divided

Directions
1) Boil the pasta as directed on package.
2) Drain the sansai mix and set aside.
3) Heat a frying pan and add the vegetable oil. Coat pan and add the sansai mix and stir fry for approx 2 minutes.
4) Add the sake, soy sauce, sugar, dashi power and stir fry on medium low.
5) When the vegetables have soaked up some of the sauce, add 1 tablespoon of the butter and 1/4 tsp of salt and mix well.
6) When the pasta is done, drain all of the pasta water. I like to wash my pasta at this point and drain all the water again. I think it gives the noodles some bounce.
7) Add the noodles back into the pot, turn on the heat (if you washed the noodles) and add the remaining butter (1 tablespoon) and salt (1/2 teaspoon). Mix well and serve.
8) Heat up the vegetables if necessary and top the pasta with the veggies.

Drain the water from the sansai mix and set aside.
Wafu Pasta3_drain sansai mix

Stir fry the vegetables in vegetable oil for about 2 minutes.
Wafu Pasta3_stir fry vegetables in veg oil

Add the sake, soy sauce, sugar, dashi powder, and continue to stir fry on medium low until some of the sauce has been absorbed by the vegetables. Add 1 tbsp. of the butter and 1/4 tsp. of the salt and mix. Turn off the stove.
Wafu Pasta3_add seasoning_then butter

Drain the pasta and mix in the remaining butter (1 tbsp) and salt (1/2 tsp.).
Wafu Pasta3_Season pasta

Serve half of the pasta and top it with half of the vegetables.
Wafu Pasta2-served

See other Wafū Pasta recipes:
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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