This sweet and savory Japanese-style pasta is addictively simple - once you try it, you'll want to make it again and again!
Ingredients
1 servings- Pasta80g
- Komatsuna (Japanese mustard greens)3-4 bunches
- Bacon1 slice
- Garlic1 clove
- Olive oil4 tbsp
- ★Soy sauce1.5 tsp
- ★Sugar1.5 tsp
- ★Powdered dashi stock1.5 tsp
- Coarse ground black pepperto taste
Directions
20 min- 1
Fill a pot with plenty of water, add 1% salt, and bring to a boil. Add 80g of pasta and begin cooking.
- 2
Heat 4 tbsp of olive oil in a frying pan, add 1 clove of minced garlic, and sauté until fragrant.
- 3
Once fragrant, add 1 slice of bacon cut into thin strips and cook until oil is absorbed. Then add 3-4 bunches of komatsuna, roughly chopped.
- 4
When the komatsuna becomes tender, add the ★ seasonings and quickly toss everything together. Remove from heat.
- 5
Drain the cooked pasta in a colander, shake off excess water, toss with the vegetables from step 4, and finish with coarse ground black pepper to taste.
Tips
Since this recipe uses a generous amount of olive oil, if the finished dish feels too oily, reduce the oil or add a little pasta cooking water and emulsify for better balance. You can also adjust the sugar amount to your taste preference.
Nutrition
Per serving- Calories680 kcal
- Protein15.2 g
- Fat42 g
- Carbs62 g
- Sodium2.8 g
This sweet and savory Japanese-style pasta is addictively simple - once you try it, you'll want to make it again and again!
Ingredients
1 servings- Pasta80g
- Komatsuna (Japanese mustard greens)3-4 bunches
- Bacon1 slice
- Garlic1 clove
- Olive oil4 tbsp
- ★Soy sauce1.5 tsp
- ★Sugar1.5 tsp
- ★Powdered dashi stock1.5 tsp
- Coarse ground black pepperto taste
Directions
20 min- 1
Fill a pot with plenty of water, add 1% salt, and bring to a boil. Add 80g of pasta and begin cooking.
- 2
Heat 4 tbsp of olive oil in a frying pan, add 1 clove of minced garlic, and sauté until fragrant.
- 3
Once fragrant, add 1 slice of bacon cut into thin strips and cook until oil is absorbed. Then add 3-4 bunches of komatsuna, roughly chopped.
- 4
When the komatsuna becomes tender, add the ★ seasonings and quickly toss everything together. Remove from heat.
- 5
Drain the cooked pasta in a colander, shake off excess water, toss with the vegetables from step 4, and finish with coarse ground black pepper to taste.
Nutrition
Per serving- Calories680 kcal
- Protein15.2 g
- Fat42 g
- Carbs62 g
- Sodium2.8 g
Tips
Since this recipe uses a generous amount of olive oil, if the finished dish feels too oily, reduce the oil or add a little pasta cooking water and emulsify for better balance. You can also adjust the sugar amount to your taste preference.