Salt Preserved Squid Pasta

Name: Salt Preserved Squid Pasta
Yield: 1 serving
Cuisine: American
Ingredients: 1 slightly heaping tablespoon ●Salt-preserved squid (ika no shiokara); 1 slightly heaping teaspoon ●Miso; 1 cm ●Garlic (grated, tubed); 100 ml plus, Milk; 1 Pasta; 1 Vegetables, mushrooms, anything is okay. (The photo shows 2 cabbage leaves and 1/2 pack of shimeji mushrooms); 1 Green onions (to taste); 1 Shredded nori, sesame seeds (to taste)

cookpad.japan @cookpad_jp

Since I'm the only one in my household who eats salt preserved squid, I always separate it into small portions and store it in the freezer.

-If you increase the amount of milk, you'll have a soupy pasta.
-You can cook the pasta however you like, but I usually cook it 2 minutes less than instructed and cook the remaining 1-1 1/2 minutes with the sauce. Recipe by Miyorante.

Since I'm the only one in my household who eats salt preserved squid, I always separate it into small portions and store it in the freezer.

cookpad.japan @cookpad_jp

Since I'm the only one in my household who eats salt preserved squid, I always separate it into small portions and store it in the freezer.

Saved

Ingredients

1 serving

1slightly heaping tablespoon ●Salt-preserved squid (ika no shiokara)
1slightly heaping teaspoon ●Miso
1 cm●Garlic (grated, tubed)
100 mlplus, Milk
1Pasta
1Vegetables, mushrooms, anything is okay. (The photo shows 2 cabbage leaves and 1/2 pack of shimeji mushrooms)
1Green onions (to taste)
1Shredded nori, sesame seeds (to taste)

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Steps

1

Combine the ● ingredients (if you add a little bit of milk from the 100 ml listed, it will mix easily). Finely chop the cabbage and shred the enoki mushrooms.
2

Boil water in a pot. Add salt and cook the pasta.
3

Heat olive oil in a frying pan. Cook the cabbage and mushrooms.
4

Once the vegetables have become tender, push it to the side of the pan. Add the salt preserved squid from Step 1 and cook for 10 seconds before combining with the vegetables.
5

Add the rest of the milk.
6

Add the pasta and toss with the sauce well.
7

Stop the heat and scatter the green onion.
8

Serve on a plate and top with nori and sesame seeds.