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1
While the water comes to a boil, prepare the cabbage!
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2
Only remove the tough looking stem from the cabbage, as seen in the photo.
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3
Cut the cabbage into triangles.
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4
Cutting into triangles will help it cook evenly and the leaves will naturally round out with the heat.
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5
After the cabbage has been cut, heat some oil in a frying pan and cook on medium heat!
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6
Add 2-3 cm of water to the pan and cover with a lid!
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This is how they should look.
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8
When the cabbage is cooked, it brings out the sweetness and tastes so good~ Remove the cabbage onto a separate plate.
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9
This is the point to the pasta this time!
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10
Add 1 teaspoon of salt and 1 tablespoon of bonito soup stock granules to the boiling water!
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11
The flavor of the water will be absorbed by the noodles.
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12
Adjust the heat so that the water is gently boiling.
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13
Boil the noodles 2 minutes shorter than recommended on the package.
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14
Heat the pure olive oil in a frying pan.
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15
Cook the sakura shrimp on low heat until fragrant.
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16
Add 1 ladle of the boiling pasta water and the shio-kombu.
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17
Mix it together at this point.
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18
Drain the pasta, save the water.
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19
Once the pasta has cooked, add it to the frying pan directly from the water.
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20
Since they will be cooked some more in the frying pan, it's okay if the noodles are a little hard still.
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21
Add the cabbage.
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22
Stir it around and around.
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23
At this point, add some boiling pasta water bit by bit as needed to make the noodles al dente.
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Drizzle with extra virgin olive oil, blend it in, and it's done.
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25
I used this recipe for the pasta.
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26
This is used as a reference so please take a look.
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27
Twice Cooked Pork Pasta.
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I also have a popular recipe for mentaiko pasta!
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29
And a Carbonara pasta.
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30
Bolognese that even the kids love.
