Japanese-style Pasta with Shirasu and Cabbage
A lightly flavored Japanese pasta with spring cabbage, shiso leaf, nori seaweed, and kama-age shirasu (baby sardines). It's one of my most popular recipes! The secret is all in the butter and soy sauce!
- Pasta (2 servings)
- Cabbage (About one leaf)
- Kama-age shirasu (boiled baby sardines) (1/2-1 cup)
- Nori seaweed (as much as you like)
- Shiso (also called Perilla or Ooba) (2 leaves)
- Salt (2 Tablespoons)
- Soy Sauce (about 1 teaspoon)
- Olive oil and butter (1 teaspoon each)
Cut nori and shiso into thin slices. Chop cabbage into bite-size pieces.
Bring a pot of water to a boil and add 2 Tbsp salt and the pasta. Add the cabbage to the boiling water 1 minute before the pasta is done.
Drain the cabbage and pasta, but save some of the water used for boiling. Put pasta and cabbage into a large bowl and mix with the shirasu, nori, shiso, soy sauce, butter and olive oil.
Divide pasta into your serving dishes and pour over a little bit of the water from boiling. Sprinkle with shichimi spice to taste.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.