While the water comes to a boil, prepare the cabbage! Only remove the tough looking stem from the cabbage, as seen in the photo.
Cut the cabbage into triangles. Cutting into triangles will help it cook evenly and the leaves will naturally round out with the heat.
After the cabbage has been cut, heat some oil in a frying pan and cook on medium heat!
Add 2-3 cm of water to the pan and cover with a lid!
This is how they should look. When the cabbage is cooked, it brings out the sweetness and tastes so good~ Remove the cabbage onto a separate plate.
This is the point to the pasta this time! Add 1 teaspoon of salt and 1 tablespoon of bonito soup stock granules to the boiling water! The flavor of the water will be absorbed by the noodles.
Adjust the heat so that the water is gently boiling. Boil the noodles 2 minutes shorter than recommended on the package.
Heat the pure olive oil in a frying pan. Cook the sakura shrimp on low heat until fragrant.
Add 1 ladle of the boiling pasta water and the shio-kombu. Mix it together at this point.
Drain the pasta, save the water. Once the pasta has cooked, add it to the frying pan directly from the water. Since they will be cooked some more in the frying pan, it's okay if the noodles are a little hard still.
Add the cabbage.
Stir it around and around. At this point, add some boiling pasta water bit by bit as needed to make the noodles al dente.
Drizzle with extra virgin olive oil, blend it in, and it's done.
I used this recipe for the pasta. This is used as a reference so please take a look. Recipe ID: 2530524
Twice Cooked Pork Pasta. Recipe ID: 2569620
I also have a popular recipe for mentaiko pasta! Recipe ID: 2471978
And a Carbonara pasta. Recipe ID: 2454100
Bolognese that even the kids love. Recipe ID: 2465449
Story Behind this Recipe
I dreamt about this dish!
How to use the boiling pasta water! Before bringing it to a boil, add the bonito soup stock granules. It will flavor the noodles and will add flavor to the sauce in the frying pan, so don't forget to add it.