Bamboo Shoot and Mitsuba Peperoncino

Bamboo Shoot and Mitsuba Peperoncino

Add a splash of soy sauce to this classic Italian dish

Cooking time
15 minutes
  • Nutrition facts are for one serving.
  • Sodium content calculated as 1.8 g (0.1 oz.) per 100 g (3.5 oz.) of dried spaghetti.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 (100 g / 3.5 oz)

1 bunch (60 g / 2.1 oz.)

150 g (5.3 oz)

as needed

1 clove


2 Tbsp


  1. Thinly slice up the bamboo shoot, cut the mitsuba into half their length.
  2. Begin to boil the pasta in lightly salted water (10 g / 0.4 oz. salt per 1 L / 3.8 fl. oz. of water).
  3. In a fry pan, slowly saute the garlic and red chili pepper in the olive oil.
  4. Add 3 to 4 Tbsp of spaghetti boiling water (2) to the fry pan. Season with the soy sauce and turn off the heat. About 1 minute before boiling is complete, add (1) to the spaghetti, boil to completion, then drain. Add into the fry pan and combine all ingredients before serving.

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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