Steps

1. Wash the shiso leaves and pat them dry. Line up the stems and cut off the bottom part.
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2. Fold the shiso leaves in half, then cut into thin strips. Rotate and cut into 5mm wide strips to mince.
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3. Trim the base of 1 clove of garlic, then cut it in half lengthwise. Remove the germ if present. (Key Tip!) The germ can cause bitterness and burn easily, so be sure to remove it.
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4. Finely mince the garlic. (Key Tip!) Finely mincing allows it to mix better with the pasta.
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5. Cut 1 chili pepper in half and remove the seeds.
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6. Add 1.5 tbsp of olive oil to a frying pan.
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7. Heat the pan over medium heat, add the minced garlic and the cut chili pepper. Heat until the garlic is fragrant and lightly browned. (Key Tip!) Push the oil to one side of the pan and cook slowly to fully infuse the oil with garlic aroma.
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8. Add 350ml of water, 1 tsp of shiro dashi, and a pinch of salt to the pan and bring to a boil.
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9. Once boiling, add 100g of pasta. Cook for 3 minutes longer than the time indicated on the package. (Key Tip!) If using a small frying pan, you can break the pasta in half to fit. The cooking time is a guideline; adjust while checking the al dente of the pasta.
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10. While the pasta is cooking, if it seems too dry, gradually add about 50ml of water to adjust and continue cooking. Stir occasionally with chopsticks and adjust the heat between low-medium and medium heat.
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11. Once the pasta is cooked, add a pinch of salt to taste and the minced 5 shiso leaves. Mix quickly.
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12. Transfer to a plate and serve. Enjoy!
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