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Chef’s RECIPE@ホーム

Japanese tyle oyster pasta

Other

Pasta

Wine

Beer

Whisky with Soda

No hassle easy pasta. Red wine pairs well with this Japanese style oyster dish.

Processed seafood used

MASA

Cooking expert who has variety of specialities and loves California wines. Enjoy weekends in the professionally equipped kitchen hosting family and friends with authentic foods.

Servings
Serving 2
Cooking time
15 min
Total servings
Serving 2
Cooking time
15 min

Ingredients

ごはんの友ワイン
1 jar
Green onion
1/2
Deep-fried bean curd
2 pieces
Sesame oil
1 tbsp
Sesame
1 tsp
Noodle soup (2 times concentrated)
2 tbsp
Pasta cooking water
80ml
Water
1000ml
Salt (for boil)
1 tbsp
Pasta (use one for "Al Dente" perfection in 7 munites)
120g

Directions

  1. Boil pasta.
  2. Finely chop green onion.
  3. Cut deep-fried bean curd into 1cm thick.
  4. Heat sesame oil in a pan. Stir fry chopped onion and cut bean curd.
  5. Once green onion becomes soft, add 1 jar of oyster and cooking pasta water.
  6. When oysters are warm, add noodle soup and pasta. Toss gently.
  7. Add sesame. Mix and serve.

Remarks

Best paring with Beer

Best paring with Whisky with Soda