Freeze-Dried Bamboo Shoot and Canola Flower Miso Soup
Vinegar Drink Concentrate - Grape
Vinegar Drink Concentrate - Yuzu
Japanese-Style Spring Sweet Onion Potage
Dashi-Steamed Rice with Spring Sweet Onions
Whole Roasted Spring Sweet Onions
Japanese Omelet with New Potatoes and Asparagus
Strawberry Pasta Salad
Soft-Boiled Dashi Eggs
Cook
30 min
Instructions
Step 1
Bring about 5 to 6 quarts of water with 3 to 4 tablespoons salt to a boil. Cook the pasta following the instructions on the package of the product. Drain the pasta and reserve about 2 cups of the pasta cooking water in a small bowl.
Step 2
In a large and deep skillet add the butter. Place it over low heat and cook until butter is melted. Add 1¼ cups of the reserved pasta cooking water and Kayanoya Original Mushroom Stock Powder. Stir the mixture and turn off the heat.
Step 3
Add the cooked & drained pasta, Parmesan cheese and black pepper powder to the skillet and toss the pasta with the sauce. Add additional reserved pasta cooking water if necessary.
Step 4
Divide the pasta into four pasta serving bowls. Sprinkle additional cheese and black pepper powder if over each portion if desired.
