Vegetables, mushrooms, anything is okay. (The photo shows 2 cabbage leaves and 1/2 pack of shimeji mushrooms)
Shredded nori, sesame seeds
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.
Boil water in a pot. Add salt and cook the pasta.
Heat olive oil in a frying pan. Cook the cabbage and mushrooms.
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.
Add the rest of the milk.
Add the pasta and toss with the sauce well.
Stop the heat and scatter the green onion.
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.
・If you increase the amount of milk, you'll have a soupy pasta. ・You can cook the pasta however you like, but I usually cook it 2 minutes less than instructed and cook the remaining 1-1 1/2 minutes with the sauce.