Chilled Pasta with Scallops and Tomatoes

Chilled Pasta with Scallops and Tomatoes

This is a spicy chilled pasta that's great for summer.
It is cold, but you will sweat. The combination of scallops and tomatoes is sublime!

Ingredients: 1 serving

Spaghetti (capellini is best)
100 g
Sesame oil
1 and 1/2 tablespoons
Red chili peppers
Grated garlic
2 teaspoons
Scallops (sashimi grade)
☆ Mentsuyu (3x concentrate)
1 and 1/2 tablespoons
☆ Ponzu
1 tablespoon
Shiso leaves
5 leaves
Flying fish roe


1. Prepare the sauce: Heat the sesame oil in a frying pan and fry the garlic over low heat.
2. Add the shredded red chilli to the pan and fry (it will be quite spicy, so adjust the amount to taste).
3. Add the diced tomato and mix all together.
4. Turn off the heat. Stir ☆ into the frying pan and chill in the fridge.
5. If you'd like this dish for lunch, these steps should be prepared along with your breakfast. The sauce should be completely chilled before serving.
6. Cook the pasta. Boil plenty of water and add some salt. Add the pasta. Once all the pasta has submerged in the boiling water, turn off the heat.
7. You may also continue to boil the pasta in boiling water, but I normally boil mine with the residual heat. Refer to "Popotankobu's" following recipe:
8. How to cook pasta al dente in an ecological and economical way (Recipe ID: 1013647).
9. Drain the pasta and rinse with cold water to cool. Drain again.
10. Mix the pasta with chilled sauce. Adjust the seasoning with aji-shio and pepper (coarsely ground pepper is best).
11. Transfer onto a serving dish and top with scallops, shiso leaves, and flying fish roe.

Story Behind this Recipe

I made this dish with ingredients I happened to have on hand.