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Ingredients Radish Peperoncino Sansho-Style:
- Give 5 of Radish
- Provide 5 - Asparagus (thin)
- Provide 1 - Thin green onions or scallions
- Take 1 tsp Dashi stock granules (Japanese)
- Give 1 tsp - Soy sauce
- Require 1 for Sansho Japanese pepper
- Give 1 tbsp for Olive oil
- Need 1/2 piece - Garlic
- Require 1 - Red chili pepper
- Get 90 grams for Spaghetti (1.6mm)
- Prepare 1 Salt
Radish Peperoncino Sansho-Style steps:
- Cut the radish into 6-8 pieces vertically. Sprinkle lightly with salt (not listed). Boil the pasta in plenty of hot water.
- Add the olive oil and minced garlic to a frying pan and cook on low heat. When the garlic has become fragrant add the sliced chili pepper and cook slowly.
- Increase to medium heat and add the radish from Step 1. Cook lightly until both sides have browned.
- Boil the asparagus until still somewhat stiff and cut into bite-sized pieces. Add to the frying pan.
- Add 2 tablespoons of the pasta boiling water and the Japanese dashi and continue cooking.
- Add the pasta, mix in and cook well. Add the soy sauce and sansho, mix, and stop the heat.
- Transfer to a serving plate and top with a little olive oil. Sprinkle some chopped green onion on top.
- Give it a light mix from the bottom of the plate and it's complete.
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