Easiest Way to Make Tasty Silky and Cold Nagaimo and Umeboshi Spaghetti

Silky and Cold Nagaimo and Umeboshi Spaghetti. Yamaimo/Nagaimo/Tororoimo is a type of yam that can be eaten raw and is used frequently in Japanese cooking. This confused me when I was a child because my grandmother always called it Tororoimo but my mom would mix it up and call it Nagaimo and Tororoimo. Nagaimo is a tuber that when grated has a lovely slimy foamy texture.

Tarako is salted cod roe and eaten both as is or cooked. Hiyashi Chuka or Reimen are cold Chinese style noodles with a sweet tangy sauce. Hiyashi Chuka is served at Ramen restaurants in Japan only… The umeboshi are found in almost all Japanese households and bentos, strategically placed in the center of the rice to kill germs and preserve the fresh If you are feeling unwell, try adding one or two umeboshi to some boiled water and stir until you have broken up the umeboshi into tiny little pieces. You can cook Silky and Cold Nagaimo and Umeboshi Spaghetti using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Silky and Cold Nagaimo and Umeboshi Spaghetti

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

Remove the pits from the umeboshi. Mince the umeboshi and put into a small bowl. Lay out one beef slice on a cutting board. Grated nagaimo (Chinese yam) is called tororo and is often served with soba noodles, sashimi, steamed rice, and so on in Japan.

Silky and Cold Nagaimo and Umeboshi Spaghetti instructions

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..

This tuber can be eaten raw, unlike some other yam varieties that must be cooked before cooking. Spaghetti will be absolutely fine, but scialatielli will be a little step up. The Bloody Merchant Empress and the Cold Husband's Forceful Doting. Peel and grate nagaimo in a small bowl. It can get itchy, so work quickly and rinse your hand right after.