A few days ago, I encountered this Japanese Chef in YouTube who infuses the traditional with the modern Japanese recipes. Her name is Rika Yukimasa. Though the recipes are very enticing, the ingredients would be very difficult as most of it are not available here in the Philippines. If ever there are, it’s very costly.
I did come across a particular recipe which I not only find it fascinating but also tried it myself and the results were amazing. It’s one of those moments where you want to have a quick meal from typical ingredients but with Japanese flavors. I did a bit to tweaking on the ingredients and also did some trial and errors but finally I came up with my own version of this dish.
And now I’d like to share it with you and hope you will not only try it but like it as well.
There are 2 components of this recipe; the sauce and the pasta dish.
For the Sauce:
1-½ cup water
¼ cup Kikkoman Soy Sauce
2 tsp. brown sugar
Put everything together in a pot. Heat the pot and then ocassionally stir the liquid. Just before boiling, remove from heat and set aside. Once cool down, pour in a liquid container for future use.
For the Pasta:
1 tsp. vegetable oil
2 tbsp. butter, salted
2 cloves garlic, sliced thinly
¼ cup of the sauce
1 egg, medium
1 serving of pasta
Cook pasta the usual way. Do not add oil in the boiling water but add salt. After cooking the pasta, strain it and rinse it with cool water. Set aside.
- Heat oil in a pan.
- Add sliced galic and fry.
- Just before the garlic turns color, add the butter.
- Once they are incorporated, add the sauce. Let it boil and stir for a minute.
- Add the cooked pasta and mix well.
- Once stream appears, add the egg and stir thoroughly.
- Remove from heat but continue to stir.
- Serve it on a plate ot pasta bowl.
- Garnish is optional. You either can use thinly slices of long onion or seaweed paper. Place it on top of the pasta before serving.
- Do not shortcut by placing the hot pasta into the pan without rinsing. When the egg is added, it gets cooked with the hot pasta by coating it rather than mixing with the sauce before gradually cook with the pasta.
- The overall taste is a delicate balance of a subtle salty-sweet flavor. If you want to add salt and pepper to taste, you may have this option.
- Adding wasabi in this recipe is an option. It is best to add this together when adding the fresh egg to the pasta before mixing. The quantity depends on your preference.
- The excess of the sauce that is not used in this recipe can also be used as dipping sauce for cold soba.
Let me know what you think or if you’ve tried it. I would like to you know your experience. Send me an email at email@example.com.