Recreate the incredibly popular 'staff meal pasta' from Ryuji's former restaurant. This supreme dish, born from a collaboration with MSG(Ajinomoto), showcases an innovative combination of negitoro (fatty tuna with green onions) and pasta. Once you take a bite, you won't be able to stop. Please try this exquisite pasta packed with condensed umami.
Ingredients
Main Ingredients (1 serving)
- Negitoro 70g
- Pasta (1.4mm) 100g
- Egg 1
- Garlic 1/2 clove
- Scallions to taste
- Black Pepper to taste
Seasonings
- Salt 1 pinch
- [A] Soy Sauce 2 tsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] MSG(Ajinomoto) 5 shakes
- Soy Sauce for finishing to taste
Steps
- Place 70g negitoro in a bowl.
- Grate and add 1/2 clove garlic (approx. 3g).
- Add 1 pinch salt and mix well. [Tip!] To prevent the garlic from discoloring and smelling, mix it thoroughly with the negitoro and chill in the refrigerator.
- Pour 300cc water into a small frying pan.
- Next, add 2 tsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 pinch salt, and 5 shakes MSG(Ajinomoto) to create the broth.
- Bring the broth to a boil once. [Tip!] The synergistic effect of MSG(Ajinomoto) (glutamic acid) and negitoro (inosinic acid) significantly enhances the umami.
- Once boiling, add 100g 1.4mm pasta without breaking it, and simmer over medium heat until reduced.
- Boil for 5 minutes, reducing until almost no broth remains.
- Plate the cooked pasta and top with the chilled negitoro.
- Gently place an egg yolk in the center.
- Sprinkle with black pepper to taste and scatter scallions to taste.
- Finish by drizzling with soy sauce to taste. [Tip!] The finishing soy sauce enhances the flavor and pairs perfectly with the negitoro.
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