Feeds:
Posts
Comments

Posts Tagged ‘aonori’

Last night I made another Japanese flavored spaghetti dish using sake hogushi and aonori. Sake hogushi is simply cooked salmon that’s been flaked into small “crumbs” and jarred. Aonori is a type of nori, Japanese algae, that’s been ground into a powder. The two ingredients can be used in a variety of ways like being sprinkled on white rice, mixed into cream sauces or dressings, or used like I did last night to name a few. Great ingredients to have on hand and available at any Asian grocer.

First thing I did was get my side vegetables ready. I had three beefsteak tomatoes and 1 large Japanese eggplant. I sliced the top off the tomatoes, sliced the eggplant in half length-wise, and then cut the eggplant into 2-3 inch pieces. I coated the tops of the vegetables with panko, then drizzled some olive oil on top, then sprinkled some aonori on top of that. I roasted them in a 350 degree oven for about 35-40 minutes, just enough time for me to get the rest of dinner ready.

To make the spaghetti I used butter, the sake hogushi, half on onion sliced, 7 button mushrooms sliced, and 4 garlic cloves. In a large hot skillet I poured about 2 tablespoons of olive oil and then melted 1 tablespoon of butter in that. I added the onion and let it sweat for about 4 minutes. Then, I added the garlic and mushrooms. At the same time I cooked my noodles in boiling water until al dente. The garlic and mushrooms needed about 5 minutes which was about the same amount of time the noodles took. After draining the noodles (I reserved about 1/3 cup of the water) I added about 1/4 cup of soy sauce along with 1/2 cup of the sake hogushi to the onions, garlic, and mushrooms. I let the soy come to boil for about 2 minutes and then added the noodles and reserved water with some black pepper. I let the noodles coat with the sauce and most of the liquid boil off then turned off the heat and covered the skillet.

Then, I took two baby bok choy that I had seperated the leaves of and put them in my steamer for about 4 minutes. That’s just enough time to cook the stems without having the leaves wilt too much.

To serve, I put the baby bok choy on the plate then the spaghetti on top of that. I sprinkled it with some aonori and then put a tomato and some eggplant on the side.

Read Full Post »