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Spaghetti al salmon tataki and mizuna


By Gourmande in Osaka (Visit website)




A good one-plate dinner, with few ingredients, but really delicious.

Spaghetti al dente, briefly sauteed in oil, garlic, a fragrant exotic chili pepper…


Aji limo




… then add mizuna leaves.



I prepared the salmon (of sashimi quality) with the same technique of aburi sushi.


How to “aburi sushi”


Cut and served.



As you see, the fish is raw inside, and roast outside. It’ tataki, the Japanese style roasting, used for fish or meat.



On the table, flavoring is yuzu and freshly ground pepper mix.


Cal 586.5 F21.0g C55.2g P43.6g




Filed under: (quick) 5 minutes active cooking, Chilly weather food, Ingredients, Japan/ cuisine japonaise, Uncategorized Tagged: aburi sushi, aji limo, brunch, chili pepper, fusion, Italian cuisine, Japanese cuisine, mizuna, salmon, salmon tataki, spaghetti, tataki, yuzu


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