Ground chicken pasta with yuzu pepper

 

Ingredients - Serves 2]

Spaghetti (1.6mm) ... 160g

Ground chicken ... 150g

Shimeji mushrooms ... 1/2 large pack (approx. 70g)

Mizuna (Japanese mustard greens) ... 2/3 bunch

Green onion ... 2/3 stalk

■Braising liquid (mix)

Soy sauce ... 1 to 1 1/2 tablespoons

Yuzu pepper paste ... 1 teaspoon

Water ... 2 cups

Sesame oil

[Instructions]

1. Separate the shimeji mushrooms. Cut the mizuna into 5cm lengths. Cut the green onion in half lengthwise, then slice diagonally and soak in water, then drain.

2. Heat 1 tablespoon of sesame oil in a frying pan over medium-high heat. Add the ground chicken and stir-fry until crumbly. Add the shimeji mushrooms and stir-fry briefly.

3. Add the braising liquid and add the spaghetti, broken in half. Once it comes to a boil, cover and reduce the heat to medium-low, stirring occasionally, and simmer for about 2 minutes longer than indicated on the package.

4. Remove the lid and stir-fry over high heat for about 1 minute to evaporate any excess moisture. Turn off the heat, add the mizuna and green onions, and mix briefly.