Chilled pasta with Pacific saury（サンマの冷製パスタ）
What kind of dish is Chilled pasta with Pacific saury?
This is a recipe for chilled pasta using saury, umeboshi, shiso leaves, and kabosu citrus.
Saury, a quintessential autumn delicacy, hits supermarket shelves in early September.
It’s still hot at this time of year, so this is the perfect dish for when you want something refreshing but still want to feel the arrival of autumn.
Chilled pasta is a pasta dish unique to Japan.
The amount of water and salt used to boil the spaghetti is important to make delicious chilled pasta. Make sure the noodles fully absorb the flavor.
Also, be sure to drain the water thoroughly. If moisture remains on the surface of the pasta, the flavor will be dull, significantly reducing the quality of the dish.
Many recipes call for coating the pasta with oil, such as butter or olive oil, to prevent the noodles from sticking together.
In this recipe, the oil from the saury prevents the noodles from sticking together even without using butter or olive oil.
About Shiro dashi
Shiro dashi is a versatile liquid seasoning made by adding soy sauce, sugar, mirin, and other ingredients to “dashi soup” made from bonito flakes and kelp.
Compared to the similar seasoning mentsuyu, it has a stronger saltiness and is lighter in color.
About Pacific saury
In Japan, when people think of autumn food, they think of saury.Saury has a lot of fat, but it contains a lot of good fat such as DHA and EPA (n-3 polyunsaturated fatty acids).Saury also contains a lot of protein and vitamin B12.
About kabosu
Kabosu is a citrus fruit that is a specialty of Oita prefecture in Japan. Refreshing fruit juice is attractive.
About umeboshi
Umeboshi is made by salting ume and then drying it in the sun.
(Ume is often translated as plum, but it is actually a fruit similar to apricot.)Umeboshi has a very strong sour and salty taste.
There are several types of umeboshi, and Shiso ume, made with salt and red shiso, is the most standard. This recipe also uses shiso ume.
NUTRITION FACTS : Chilled pasta with Pacific saury
675 Calories Protein 30.0 g Total Fat 29.8 g Total Carbohydrates 78.1 g sodium 12.5 g
INGREDIENTS : Chilled pasta with Pacific saury
- Pacific saury (130g, 1 fish)
- Salt (3g)
- Oil (5g)
- Spaghetti (100g)
- Water (1000g)
- Salt (20g)
- Shiro dashi (14g)
- Umeboshi (1)
- Shiso leaves (2)
- Small kabosu (1/2)
How to make Chilled pasta with Pacific saury
- Boil water in a pot and add salt.
- Add the spaghetti and boil for the specified time.
- Rinse the spaghetti in cold water and drain thoroughly.
- Place the spaghetti in a bowl and chill in the refrigerator. Cover with plastic wrap to prevent the spaghetti from drying out.
- Wipe the surface of the saury clean with a paper towel.
- Rub salt on both sides of the saury and let it sit for 10 minutes.
- Grill the saury on both sides in a greased frying pan. For best results, use a Teflon-coated frying pan or parchment paper to prevent the skin from sticking to the pan.
- Once the saury is golden brown on both sides, remove the bones and guts and cut into bite-sized pieces.
- Mix the white dashi stock with the spaghetti.
- Mix the saury and plum.
- Top with thinly sliced shiso leaves.
- Squeeze in plenty of kabosu juice before serving.
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