Silky and Cold Nagaimo and Umeboshi Spaghetti
I used to make a warm nagaimo spaghetti dish. I prepared it chilled for a change, and it still tasted amazing.
Take care not to overcook the pasta. Since the nagaimo is unseasoned, make the sauce in Step 3 on the salty side, like store-bought mentsuyu. It's best eaten with plenty of sauce that there'll be leftovers. Recipe by commeline.
Silky and Cold Nagaimo and Umeboshi Spaghetti
I used to make a warm nagaimo spaghetti dish. I prepared it chilled for a change, and it still tasted amazing.
Take care not to overcook the pasta. Since the nagaimo is unseasoned, make the sauce in Step 3 on the salty side, like store-bought mentsuyu. It's best eaten with plenty of sauce that there'll be leftovers. Recipe by commeline.
Cooking Instructions
- 1
Remove the pit from the umeboshi and mince the flesh. Finely chop the green onion (or shiso leaves).
- 2
Grate the nagaimo or roughly mince in a food processor without blending it too smooth.
- 3
Combine the ＊ condiments and chill.
- 4
Cook the pasta with liberally salted water. Drain and chill under running water.
- 5
Toss the pasta, umeboshi, green onion, and ham with the sauce from Step 3. Dish it up.
- 6
Pour the nagaimo over the pasta. Top with nori and sesame seeds if available.
- 7
In this photo, I added pickled cucumbers and eggplants, umeboshi, cured ham, marinated tomato, and sesame seeds. I've added lots of shiso leaves as well.
- 8
You can mix anything into this delicious pasta dish.
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