Steps

1. Peel the potatoes.
   🕒 02:14
2. Cut the peeled potatoes into appropriate-sized pieces.
   🕒 03:47
3. Thinly slice the 60g onion.
   🕒 04:17
4. Place the cut potatoes and onion in a heatproof dish and add 1.5 tbsp water.
   🕒 05:18
5. Cover with plastic wrap and heat in the microwave.
   🕒 05:26
6. Tear the 50g prosciutto into pieces.
   🕒 05:46
7. Add 60g cream cheese to the heated potatoes and onion, then mash and mix while hot.
   🕒 08:08
8. Add 30g mayonnaise, 0.5 tsp consommé, 0.5 tsp salt, 8 shakes Aji-no-moto, and 1 tsp sugar, then mix well. Pro Tip! If you prefer a smoother potato salad, mash thoroughly after adding the mayonnaise.
   🕒 09:07
9. Serve a generous amount of potato salad on a plate.
   🕒 10:24
10. Top with the torn prosciutto.
    🕒 10:38
11. Sprinkle generously with black pepper.
    🕒 10:59
12. Slice the 3 sausages diagonally.
    🕒 11:33
13. Loosen the shimeji mushrooms to taste.
    🕒 11:33
14. Heat 1 tbsp rice oil in a frying pan, then sauté the sliced sausages and loosened shimeji mushrooms.
    🕒 12:08
15. Add 380cc water and season with 1 tsp consommé and 2 pinches salt.
    🕒 12:24
16. Add the 100g of 1.6mm pasta to the frying pan, submerging the noodles in the soup.
    🕒 13:33
17. Simmer over medium-high heat for about 6 minutes.
    🕒 13:45
18. Add 30g cream cheese and mix thoroughly, coating the noodles. Pro Tip! Adding cream cheese at the end creates a rich, creamy pasta effect without needing milk.
    🕒 15:29
19. Sprinkle generously with black pepper.
    🕒 16:15
20. Serve on a plate.
    🕒 16:20