Salt Preserved Squid Pasta
Salt Preserved Squid Pasta

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, salt preserved squid pasta. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Salt Preserved Squid Pasta is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Salt Preserved Squid Pasta is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have salt preserved squid pasta using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Salt Preserved Squid Pasta:
  1. Take 1 slightly heaping tablespoon ●Salt-preserved squid (ika no shiokara)
  2. Make ready 1 slightly heaping teaspoon ●Miso
  3. Prepare 1 cm ●Garlic (grated, tubed)
  4. Prepare 100 ml plus, Milk
  5. Get 1 Pasta
  6. Take 1 Vegetables, mushrooms, anything is okay. (The photo shows 2 cabbage leaves and 1/2 pack of shimeji mushrooms)
  7. Prepare 1 Green onions (to taste)
  8. Take 1 Shredded nori, sesame seeds (to taste)
Steps to make Salt Preserved Squid Pasta:
  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.

So that’s going to wrap this up for this special food salt preserved squid pasta recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!