Steps

1. Thaw 1 pack of frozen peeled shrimp with salt to taste, then rinse under running water.
   🕒 07:20
2. Remove the vein from the thawed shrimp and cut into dice.
   🕒 08:21
3. Slice 60g shiitake mushrooms into thin strips.
   🕒 08:25
4. Heat a small amount of olive oil in a frying pan, add a small amount of grated garlic and sauté until fragrant.
   🕒 09:44
5. Add the shrimp and shiitake mushrooms and sauté until cooked through, season with salt and pepper to taste. 【Expert Tip!】 Shiitake mushrooms can cause an upset stomach if eaten raw, so make sure to cook them thoroughly.
   🕒 11:48
6. Halve 1 avocado, remove the pit, and scoop out the flesh with a spoon.
   🕒 13:36
7. Place the avocado in a bowl and mash coarsely.
   🕒 14:37
8. To the mashed avocado, add the sautéed shrimp and shiitake, 2 tbsp mayonnaise, 4 dashes of MSG(Ajinomoto), 1 pinch of salt, and 5cm wasabi, then mix well.
   🕒 15:23
9. Chill the prepared tartare in the refrigerator.
   🕒 16:32
10. Serve the tartare on toast (desired amount) and it's done.
    🕒 16:32
11. Finely chop 1 myoga ginger.
    🕒 17:04
12. In a frying pan, add 1 tbsp olive oil, 320cc water, 1 and 1/2 tbsp sake, and 100g pasta, then bring to a boil over heat.
    🕒 18:51
13. Cook the pasta.
    🕒 22:02
14. Once the pasta is cooked, add 1 tsp Hondashi, 40g nameko mushrooms, and 1 tsp soy sauce. 【Expert Tip!】 Adding nameko mushrooms from the beginning can prevent the pasta from cooking properly due to their thick texture, so add them later.
    🕒 23:58
15. Add 20g mentaiko and the chopped myoga ginger, then mix lightly.
    🕒 25:09
16. Plate the pasta, garnish with scallions to taste and a drizzle of finishing olive oil to taste, and it's done. 【Expert Tip!】 When plating, rotating the dish while adding the pasta helps create a beautiful presentation.
    🕒 25:57