Jako (Semi-Dried Baby Sardines) and Mizuna Pasta

Name: Jako (Semi-Dried Baby Sardines) and Mizuna Pasta
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Spaghetti; 10 grams Jako (semi-dried baby sardines); 50 grams Mizuna; 1/4 clove Garlic (minced); 1 pinch Red chilli pepper (sliced); 1/2 tbsp Soy sauce; 1 Salt and pepper; 1 Olive oil

cookpad.japan @cookpad_jp

I improvised on my favorite jako and shishito pepper pasta dish at an izakaya (Japanese-style pub) that I frequented way back when.

Depending on your taste, you can even add two pinches of red chili pepper.
Stock jako in the freezer, and sautè only the amount you need. There's no need to defrost. For 2 servings. Recipe by Yuusukesuke

I improvised on my favorite jako and shishito pepper pasta dish at an izakaya (Japanese-style pub) that I frequented way back when.

cookpad.japan @cookpad_jp

I improvised on my favorite jako and shishito pepper pasta dish at an izakaya (Japanese-style pub) that I frequented way back when.

Saved

Ingredients

2 servings

200 gramsSpaghetti
10 gramsJako (semi-dried baby sardines)
50 gramsMizuna
1/4 cloveGarlic (minced)
1 pinchRed chilli pepper (sliced)
1/2 tbspSoy sauce
1Salt and pepper
1Olive oil

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Steps

1

Boil pasta with salt in a large pot.
2

Sautè the minced garlic and jako in olive oil.
3

Once the jako turns golden brown, add the red chili peppers and continue sautèing.
4

Pour 1 ladle (about 100 ml) of the boiled water from the pasta into the pan, add the mizuna cut into 5cm pieces, and the boiled pasta.
5

Add the soy sauce, increase to high heat to cook out the water while coating pasta in the sauce, then season with salt and pepper to taste.
6

That's all there is to it!