Introducing 'Aonori Butter Pasta' from 'Devil's Recipes 2' – so delicious it's addictive! This one-pan dish is easy to make and tastes like nori-shio (seaweed salt) chips. With Ryuji's tips, you can easily experience authentic, devilishly delicious flavors at home.
Ingredients
Main Ingredients (1 serving)
- 1.4mm pasta 100g
- Seafood mix 70g
- Shimeji mushrooms to taste
Seasonings
- Kore! Uma!! Tsuyu 4 tsp
- Butter 10g
- Aonori (dried green seaweed) 2 tsp
- Soy sauce 1/2 tsp
- Water 330cc
Steps
- Place the seafood mix in salted water (about 3% salt concentration, similar to seawater) to thaw.
- Squeeze out excess water from the semi-thawed seafood mix. Since it's quite salty, rinse it lightly. Remove the veins from the shrimp. If pieces are large, cut them into easy-to-eat sizes.
- Break the shimeji mushrooms into smaller pieces.
- Add water 330cc and Kore! Uma!! Tsuyu 4 tsp to a frying pan.
- Heat the frying pan to a boil, then add the broken shimeji mushrooms to taste and 1.4mm pasta 100g.
- Simmer over medium heat for about 5 minutes until the liquid evaporates. Stir occasionally to prevent the pasta from sticking.
- When there is about 1 minute of cooking time remaining, add the pre-processed seafood mix 70g and cook through.
- Add aonori 2 tsp, butter 10g, and soy sauce 1/2 tsp, then mix well. [Ryuji's Tip!] Adding the seasonings when most of the liquid has evaporated allows the pasta to absorb them fully, resulting in a delicious finish.
- Serve on a plate and enjoy.
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