Simple Pasta Tossed With Umeboshi and Shio-kombu

I bought a huge jar of flaked salmon, so I tossed it with spaghetti.Adjust the amount of flaked salmon and shio-kombu to taste. For 2 servings. Recipe by annnnn

This is a pasta dish I used to make a long time ago.Since you're using the oil from the tuna can, the noodles won't stick together even if they sit for a while.If you're not a fan of the oil from canned tuna or if you are using boiled tuna, add a bit of olive oil instead.I used soft umeboshi. Recipe by bobitin

This is an adaptation of a pasta dish using Kishu umeboshi with chicken tenders and kombu broth. The flavor is a bit different, but it's still a delicious, light pasta dish ♡Toss quickly once you add the pasta to prevent it from drying out! At the restaurant, they serve this with steamed chicken tenders, but I stir-fried them instead to add richness and to save time. Recipe by LazyHata

Long ago, I lived near a ramen shop that served ramen in umeboshi and butter. I loved it. I had cravings for it, and made this, recalling the original taste.Adjust the amount of bouillon and soy sauce depending on the salt content of the umeboshi. I use low-salt umeboshi. If you are using umeboshi flavoured with honey, use sake instead of mirin. Recipe by Kuccharu

I got a request to make a cream pasta using avocado, so I made this recipe.I wanted some kind of accent to the taste so I added umeboshi.The sauce in Step 2 will boil away, so watch the timing of the pasta and make the sauce accordingly.I thought the amount of avocado might be too much but I thought it was better to use a whole than to leave half. Maybe one avocado is good for 3 servings. Recipe by Orange Day

I added edamame to a family favorite, umeboshi pasta salad.If the umeboshi you are using are very big or salty, adjust the amount or reduce the amount of ponzu sauce. For 3 to 4 servings. Recipe by piko-rin

I created this recipe because I wanted to eat pasta with shio-koji!You can use any ingredients! Make it nice and colouful. Recipe by Luna05

I made this pasta with the shiso leaf pesto that I made. I thought that the umeboshi might match well since the genovese is made from shiso leaves.I used honey-soaked umeboshi for this recipe.Add a small amount of extra virgin olive oil if the genovese sauce seems too dry or doesn't have enough oil. Recipe by Ruruoka

I tried recreating a delicious dish I had at a restaurant.-You can replace the shimeji mushrooms with maitake or king oyster mushrooms.-Take care not to boil down the sauce too much.-The seasoning for the chicken soboro is kept on the lighter side, taking into account the sodium that's included in the sauce. Recipe by Koutarochan

I wanted pasta but did not want spaghetti. I did not have ingredients for Alfredo sauce so I found a recipe similar to this and just tweaked it.

I just whipped this up when my family was craving a pasta dish.If you are using tuna packed in water, drain off the liquid and sauté the tuna with 1 tablespoon of vegetable or olive oil. The oil will spit a bit at Step 2 so be careful when you're stirring the ingredients around. This is delicious with some ichimi spice and/or sesame seeds. For 2 servings. Recipe by Shampoo hat

I love both avocado and pasta.Avocado turns brown after a while. So always make the sauce immediately prior to serving. For 1 serving. Recipe by *ai*

I got a request for a Japanese style pasta dish.If you leave the frying pan on the heat for too long, the food will dry out, so pay attention. For 2 servings. Recipe by KaoRi

I thought this up one day when I wanted to eat something at home for lunch by myself.If you don't have any garlic soy sauce, add some thinly sliced garlic to the frying pan and stir fry lightly just before adding the pork, then season later with regular soy sauce. For 1 serving. Recipe by Minaichigo

I made this for my husband who doesn't like basil.Thin spaghetti is by far the best for this!This time I used a 1.4 mm thick spaghetti. You can increase the amount of garlic, wasabi and shiso if you like. Recipe by Donpintan

Spring is the season for broccolini and shirasu. I wanted to make simple pasta to enjoy the seasonal ingredients with a tart tomato sauce.Taste the sauce at Step 5 and adjust the amount of salt, because the shirasu is already salty. Make sure not to overcook the broccolini. For 1 serving. Recipe by Usagi no Cima

I love pasta! So I thought up this "just mix" pasta recipe.Just combine everything together! You really don't any hints.Adjust the amount of mentsuyu sauce used depending on how concentrated the one you have is.Adjust the amount of wasabi to taste, too. The amount indicated isn't too much. For 1 serving. Recipe by bobitin

My husband received a ton of Kujo leeks at his workplace. This is a nutritious recipe that uses a lot of those leeks.For the best results, work fast after the pasta is boiled. Mix the pasta quickly with the sauce while shaking the frying pan. For 1 serving. Recipe by Tomomon1028

♥ You can make pasta in a new way while keeping the classic unforgettable taste. This dish is very easy to make and looks very appealing.♥ I prefer a milder seasoning, so feel free to adjust the amount of seasoning to your liking!(2019.3.15)

I wanted to have a pasta dish with broccolini. To recreate the yellow blossoms, I added scrambled eggs.It looks colourful and you can enjoy the taste of spring.After the pasta is cooked, toss with olive oil straight away. This prevents the pasta from sticking and will give it a nicer texture. The amount of seasonings are a rough estimate, so check the taste and adjust the seasoning. I like sprinkling parmesan cheese on top. For 2 servings. Recipe by Milk to Cocoa to Momo

This recipe recreates Goemon's favorite menu item: pork shabu-shabu with plenty of vegetables in a sesame sauce! Feel free to add green onions on top!The origin of this recipeI wanted to make Goemon's favorite menu item, pork shabu-shabu with plenty of vegetables in a sesame sauce, at home.

The Japanese style pasta I had the other day at a cafe was really delicious, so I tried to recreate it at home. My husband loved it too, so I decided to introduce it here.Just sauté the mushrooms and you can easily make a delicious Japanese style sauce. Try adding eggplant, or use this sauce with udon noodles or harusame glass noodles instead of pasta. If you do use it with these other noodles, thicken the sauce a bit by adding katakuriko dissolved in water. Adjust the seasoning to taste with salt and pepper. For 2 to 3 servings. Recipe by Nanohana uchan

I wanted to make something interesting that used bonito flakes.It's quite a strange combination, but it turned out unexpectedly light, and rich in flavor.[You can also make a different red sauce version for Tanabata]TL Note: Tanabata is the Japanese Star festival observed in July starting on the 7th and ending sometime in August.Make sure you cook the spaghetti properly.Top with the toppings right before you eat. For serving 2. Recipe by Mikoobachan

I madeand had too many oysters so I decided to use them in a pasta dish.is easier to make then you realize. So you can make the oysters in advance and then cook the pasta. However, you can also use them in other recipes as well! Recipe by NumaYuu

I combined two of my favorites, natto and yuzu pepper. I didn't want to use the frying pan so I thought up this easy pasta that just needs to be mixed.The yuzu pepper is the key to this pasta, so I added more than is indicated. If you don't like spicy food please adjust the amount.I tried using instant pickle powder since I had a lot of it on hand, but you can use konbucha (salted konbu seaweed powder) instead. For 2 servings. Recipe by love rsoul

My boyfriend doesn't like hijiki, but I wanted to make a seaweed dish that he could enjoy.When you fry hijiki seaweed, it loses its unique aroma, so people who don't like it can enjoy this. Eat it all up while savouring the aromatic butter and soy sauce. For 2 servings. Recipe by Yukinon

When I didn't have much ingredients, I made this with some canned sardines.For my husband who likes soy sauce flavored dishes, I made this Japanese-style, which was rather unusual for me.Be careful not to overcook the sardines, since they will fall apart.If there's too much oil in the canned sardines, or if you don't like the smell, use olive oil instead.Turn the heat off before adding soy sauce.Squeeze the sudachi for fresh juice! For 2 servings. Recipe by noriran

I only had a single stove when I was living by myself. I couldn't make the sauce and the pasta simultaneously. It took so long to cook the pasta. But then I saw this tip on a TV show, and that improved everything! This also helps to save on the gas bill.Cook the spaghetti for a minute while continuously stirring, cover with a lid and remove from the heat. Let sit for the amount of time on the package instructions (if it says 7 minutes, let sit for 7 minutes). This is the key to cooking pasta nicely! I adjusted the time for this particular recipe to cook the pasta firmly since it's a soup pasta. Recipe by *marimari*

This Japanese-style pasta is defined by the delicious combination of tuna and butter soy sauce. Simply stir-fry with a seasoning mix that includes grated garlic! This time, I added onions (purple onions reserved for salad) and spinach, which pair well with garlic.

Simple is best! No unnecessary seasonings. Enjoy the rich and intense flavor of oysters in oil.About this recipe:* This pasta uses my recipe for oysters in oil as a base. I will also upload variations like cream-based recipes soon.* This has been in draft form for years and is finally being shared. It was planned for winter, but now it's spring...