Japanese Pasta with Shirasu and Cabbage Pasta

Name: Japanese Pasta with Shirasu and Cabbage Pasta
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 servings pasta; 1 cabbage leaf; 1 cup Kama-age shirasu (boiled baby sardines); 1-2 sheets nori seaweed; 2 green shiso leaves; 2 tablespoons salt; 1 teaspoon soy sauce; 1 teaspoon each of olive oil and butter; To taste Shichimi spice

Fushicche @cook_2448266

Japan

A lightly flavored Japanese pasta with spring cabbage, shiso leaf, nori seaweed, and kama-age shirasu (baby sardines). It's one of my most popular recipes! The secret is all in the butter and soy sauce!

Fushicche @cook_2448266

Saved

Ingredients

15 mins

2 servings

2servings pasta
1cabbage leaf
1 cupKama-age shirasu (boiled baby sardines)
1-2 sheetsnori seaweed
2green shiso leaves
2 tablespoonssalt
1 teaspoonsoy sauce
1 teaspooneach of olive oil and butter
To tasteShichimi spice

Saved

Steps

15 mins

1

Cut nori and shiso into thin slices. Chop cabbage into bite-size pieces.
2

Bring a pot of water to a boil and add the pasta with 2 Tbsp salt. One minute before the pasta is finished, add the cabbage to the boiling water.
3

Drain the cabbage and pasta, but save some of the hot water. Put pasta and cabbage into a large bowl and mix with the shirasu, nori, shiso, soy sauce, butter and olive oil.
4

Divide pasta onto dishes and pour over a little bit of the water from boiling. Sprinkle with shichimi spice to taste.