Japanese Style Spaghetti with Stir-Fried Salted Salmon and Leek
Stir-fry salted salmon, and season it with "KOMBU TSUYU" and butter for savory taste. Soft leek cooked over remaining heat adds accent to this dish.
PREPARATION
- Chop salted salmon into 1cm cubes and coat with A. Slice leeks diagonally. Cook spaghetti as instructed.
- Heat vegetable oil in a frying pan, and stir-fry the salted salmon chopped in STEP1, with water wiped off from the surface.
- Add "KOMBU TSUYU" and butter to STEP2 and stir-fry to coat the salmon.
- Add the spaghetti cooked in STEP1 to STEP3, stir-fry over high heat, and turn the heat off. Garnish with white sesame seeds and the leeks sliced in STEP1, and serve. Sprinkle lemon juice as you like.Sprinkle green onion as an option.
| Servings | 4 servings |
|---|---|
| Cooking Time | 30 |
| Calories (1 serving) | 446 Calories |
| Sodium (1 serving) | 2.7 g |
Ingredients
250g Spaghetti
2 pieces Salted salmon
2 stalks Leeks
2 teaspoons White sesame seeds
1 tablespoon Vegetable oil
20g Butter
4 tablespoons KOMBU TSUYU
a splash Lemon juice
Ａ
2 teaspoons "Sake" (rice cooking wine)
a pinch Pepper
PREPARATION
- Chop salted salmon into 1cm cubes and coat with A. Slice leeks diagonally. Cook spaghetti as instructed.
- Heat vegetable oil in a frying pan, and stir-fry the salted salmon chopped in STEP1, with water wiped off from the surface.
- Add "KOMBU TSUYU" and butter to STEP2 and stir-fry to coat the salmon.
- Add the spaghetti cooked in STEP1 to STEP3, stir-fry over high heat, and turn the heat off. Garnish with white sesame seeds and the leeks sliced in STEP1, and serve. Sprinkle lemon juice as you like.Sprinkle green onion as an option.
