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Salt Preserved Squid Pasta

Salt Preserved Squid Pasta

This is a rich pasta made with salt preserved squid and milk!

Ingredients: 1 serving

●Salt-preserved squid (ika no shiokara)
1 slightly heaping tablespoon
●Miso
1 slightly heaping teaspoon
●Garlic (grated, tubed)
about 1cm
Milk
100ml+
Pasta
as needed
Vegetables, mushrooms, anything is okay. (The photo shows 2 cabbage leaves and 1/2 pack of shimeji mushrooms)
to taste
Green onions
to taste
Shredded nori, sesame seeds
to taste

Steps

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.

Story Behind this Recipe

Since I'm the only one in my household who eats salt preserved squid, I always separate it into small portions and store it in the freezer.