Bacon and Shiitake Mushroom Tomato Pasta
Make the most of savory bacon flavor
- 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)
Directions
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Slice the bacon into 1.5 cm (0.6 in.) widths. Remove stems from the shiitake mushrooms and slice-up thinly. Thinly slice-up the onion as well.
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Boil the pasta for the indicated time in lightly salted (extra; 10 g / 0.4 oz. of salt per 1000 ml / 33.8 fl. oz. of water) hot water.
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At the same time, heat the garlic in the olive oil over low until fragrant. Add in (1) and saute.
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Pour the cut tomatoes into (3) and allow to simmer slightly. Season with the soy sauce, add in drained (2) and combine well.
Cooking Basics
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
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.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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