The taste of spring and the umami of pork [Japanese-style pasta with bamboo shoots and pork]
Stir-fry pork and bamboo shoots, and make a sauce while scraping off the umami-rich burnt on the frying pan with the boiled pasta juice. Season with soy sauce and mirin, and add bonito flakes to finish for a deeper flavor! Combine the boiled pasta with this sauce and you're done. You can also change bamboo shoots to seasonal vegetables such as spring cabbage!
< 🍳 cost ⇒ about 400 yen >
< ⏰ cooking time ⇒ about 30 minutes >
[Materials]
(for 1 person)
Spaghetti 80g
Bamboo shoots (pre-treated) 100g
80g thinly sliced pork belly
2 green onions
1 clove of garlic
1 red pepper
1 bag of bonito flakes 3g
1 pinch of salt
1 tablespoon each of soy sauce and mirin
olive oil tablespoon 1 and 1 / 2
A Little of Water
A pinch of salt
[How to make]
① Cut the bamboo shoots into bite-size pieces, chop the garlic, and chop the green onions into small pieces. Cut the red pepper in half and remove the seeds.
② Put 1 tablespoon of olive oil in a frying pan and cook the bamboo shoots and pork over medium heat.
③ Add a pinch of salt and fry further. When the pork is cooked, reduce the heat to low.
④ Leave a space, add garlic and red pepper, add olive oil tablespoon 1 / 2 and fry.
⑤ When the aroma comes out, stir-fry with the ingredients, add mirin and soy sauce and stir-fry for about 1 minute, then turn off the heat.
⑥ Put A in a pot and boil, and start boiling spaghetti as indicated.
⑦ Add about 100 ml of the boiled water to the ingredients and heat over medium heat, scrape off the burnt on the frying pan with a spatula.
Add the spaghetti to the ingredients and mix with the sauce. Add 1 / 2 bag of bonito flakes and mix.
Place on a plate and sprinkle with the remaining bonito flakes and green onions.
[Point]
✔ Takenoko's white powder is crystallized tyrosine. It is okay to eat it, but please remove it if you are concerned.
✔ by making the sauce while scraping off the burnt on the frying pan, it will be delicious.
春の季節に食べたくなるタケノコを使った和風パスタは、素材のうま味を活かしたシンプルな味付けが魅力です。私もこのレシピを参考に何度か作っていますが、たけのこと豚肉の組み合わせは本当に相性が良く、食欲をそそります。 ポイントは、炒めた豚肉とたけのこの旨みがこびりついたフライパンの焦げを、パスタの茹で汁でしっかりこそげ落としてソースを作ること。このひと手間で味に深みが出て、お店の味に近づきます。カツオ節も和風エッセンスとして加えることで、香りがグッと引き立ち、素朴ながら上品な味わいになります。 また、たけのこの白い粉はチロシンという成分の結晶で、安心して食べられますが気になる場合は取り除くのが良いでしょう。旬の春キャベツや山菜などを使っても美味しくアレンジできるので、家庭の冷蔵庫にある野菜を活用してみるのもおすすめです。 個人的には赤唐辛子の量を調整して、お好みでピリ辛感を楽しむのも◎。にんにくの香りが加わることで、さらに食欲が増します。コスパもよく手軽に作れるので、忙しい日のランチや夕食にぴったりです。ぜひ旬の味覚を楽しみながら、和風パスタで春の食卓を彩ってみてください。
