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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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Wafū Pasta 1: Shiso Ume Garlic Spaghetti with a kick (Vegan friendly :) )

Saturday, June 19th, 2010
I'm a big fan of Italian food! One of these days I will eat my way through Italy. In general, Japanese people love Italian food and you'll often find Wafū (Japanese style pronounced wafoo) pasta dishes at Italian restaurants.

This wafu pasta isn't a classic wafu pasta but it uses very Japanese ingredients such as shiso and umeboshi that make it wafu.

1/2 teaspoon of kombu cha (powdered kombu flavor)
1/2 teaspoon of sea salt, less if iodized
1/2 tablespoon of minced umeboshi
1 tablespoon of minced garlic
7 shiso leaves
2 teaspoon of extra virgin olive oil
1/4 cup of pasta water
sprinkling of sliced chili peppers
350 grams of spaghetti noodles (a little bit less than a 1 lb bag)

1) Boil your water and add salt.
2) Boil your pasta about 1 minute less than the directions on the package. You don't want it to be hard but a little extra aldente.
3) Reserve 1/4 cup of the pasta water and drain the rest of the pasta.
4) Heat a large frying pan and add the olive oil, chili peppers and garlic.
5) Add the pasta and stir fry, making sure that the garlic doesn't burn.
6) Add the pasta water, umeboshi, salt and kombu cha.
7) Plate and top generously with shiso.
Stack the shiso leaves.
Wafu Pasta1-shiso

Roll up your shiso like a...uhhh anyway roll 'em up and hold it down with your fingers.
Wafu Pasta1-Roll up shiso

Slice them into thin strips.
Wafu Pasta1-shiso thin strips

Peel off the bainiku and mince it until it looks like this.
Wafu Pasta1-bainiku

Drain your pasta and massage with with cold water.
Wafu Pasta1-drain pasta

When the pasta is almost done, start heating up a large frying pan. When the pasta is drained, add the olive oil and chili's to the pan.
Wafu Pasta1-chilis in the oil

Add the garlic, give it a quick stir and add the pasta.
Wafu Pasta1-add the garlic

Add the bainiku (umeboshi), salt, kombu powder and pasta water and mix well.
Wafu Pasta1-stir fry pasta

Top with shiso and mix it in as you eat.
Wafu Pasta1-Served

Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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