Jako (Semi-Dried Baby Sardines) and Mizuna Pasta

Jako (Semi-Dried Baby Sardines) and Mizuna Pasta

This pasta with jako and mizuna is easy to make. It's an aglio, olio e peperoncino style with garlic and red chili peppers.

Ingredients: 2 servings

200 g
Jako (semi-dried baby sardines)
10 g
50 g (about one bunch)
Garlic (minced)
1/4 clove
Red chilli pepper (sliced)
a pinch
Soy sauce
1/2 tablespoon
Salt and pepper
to taste
Olive oil
as needed


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!

Story Behind this Recipe

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