Hijiki and Umeboshi Spaghetti

Name: Hijiki and Umeboshi Spaghetti
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup Hijiki; 5 leaves Shiso leaves; 3 tbsp Chirimen jako; 2 medium Umeboshi; 2 tbsp Vegetable oil; 3 grams Dashi stock granules; 1 Salt; 200 grams Pasta

cookpad.japan @cookpad_jp

I kind of just made this dish up as I went along.

You can make a chilled pasta dish with this recipe by soaking it in cold water before draining.
If you do so, boil the pasta for an extra minute longer than indicated on the package.
Don't fry anything, just put all the ingredients together in a bowl and mix. Recipe by Yuuyuu0221

I kind of just made this dish up as I went along.

cookpad.japan @cookpad_jp

I kind of just made this dish up as I went along.

Saved

Ingredients

2 servings

1 cupHijiki
5leaves Shiso leaves
3 tbspChirimen jako
2 mediumUmeboshi
2 tbspVegetable oil
3 gramsDashi stock granules
1Salt
200 gramsPasta

Saved

Steps

1

Rehydrate the hijiki, then drain. Remove the seeds from the umeboshi and chop. Finely chop the shiso leaves. Boil the pasta.
2

Fry the chirimen jako in a frying pan with oil. Add the hijiki and the dashi stock granules and fry everything together.
3

Put the fried contents in a bowl. Add the boiled and drained pasta, then mix in the shiso leaves and umeboshi.
4

Chilled Soup Pasta with Minestrone
https://cookpad.wasmer.app/us/recipes/143393-chilled-soup-pasta-with-minestrone-soup

Chilled Soup Pasta with Minestrone Soup