Easiest Way to Prepare Delicious Silky and Cold Nagaimo and Umeboshi Spaghetti

Silky and Cold Nagaimo and Umeboshi Spaghetti.

You can have Silky and Cold Nagaimo and Umeboshi Spaghetti using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Silky and Cold Nagaimo and Umeboshi Spaghetti

1. It's 150 grams of Spaghetti (preferably capellini).
2. Prepare 3 slice of Chicken ham or regular ham.
3. You need 2 of to 3 large Umeboshi.
4. It's 8 cm of Nagaimo.
5. You need 150 ml of ＊Water (or dashi stock).
6. It's 1 tsp of each ＊Kombu tea, mirin, usukuchi soy sauce.
7. You need 4 tbsp of ＊Green onion, shiso leaves (finely chopped).
8. You need 1 of as much (to taste) Sesame seeds, shiso leaves, cherry tomatoes.

Silky and Cold Nagaimo and Umeboshi Spaghetti step by step

1. Remove the pit from the umeboshi and mince the flesh. Finely chop the green onion (or shiso leaves)..
2. Grate the nagaimo or roughly mince in a food processor without blending it too smooth..
3. Combine the ＊ condiments and chill..
4. Cook the pasta with liberally salted water. Drain and chill under running water..
5. Toss the pasta, umeboshi, green onion, and ham with the sauce from Step 3. Dish it up..
6. Pour the nagaimo over the pasta. Top with nori and sesame seeds if available..
7. In this photo, I added pickled cucumbers and eggplants, umeboshi, cured ham, marinated tomato, and sesame seeds. I've added lots of shiso leaves as well..
8. You can mix anything into this delicious pasta dish..