By Kuritomo W
Pasta with Shio-Koji Corn and Mushrooms
Shiokoji (salted rice malt) is a traditional condiment made from fermented malted rice, salt and water. Shiokoji has been used as condiment for fish and vegetable tsukemono (Japanese pickles) in Japan for a long time. But recently, it is being used in a variety of ways. Please follow my TikTok (kuritomo) and Instagram (kuritomo_cooking). Thanks!
Updated at: Wed, 16 Aug 2023 19:39:16 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
Instructions
Step 1
Place corn to microwave safe container, cook for 5 minutes in microwave. Put Shiokoji to corn, leave for 20 minutes.
Step 2
Using tongs and broil corn on the stovetop. Set them aside. Remove the corn from the stem using a knife.
Step 3
Follow the instructions on the package, and cook pasta.
Step 4
In a large pan over medium-high, add mushrooms (no oil, no butter) and cook until the juice from the mushroom evaporates for about 3 minutes. Transfer mushroom to a plate, and set aside.
Step 5
In the same pan, add butter and garlic, sautรฉ until lightly brown.
Step 6
Add pasta cooking water, pasta, parmesan cheese, Umami powder and toss.
Step 7
Add salt (taste and add as you like), pepper, green onion, and olive oil.
Step 8
Serve with fresh dill.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
