Japanese-Style Komatsuna Peperoncino

 

Ingredients

Pasta: 80g (dry)

Komatsuna (Japanese mustard spinach): 1/2 bunch (100g)

Onion: 1/4

King oyster mushroom: 1

Garlic: 1 clove

Dried chili pepper: 1/3 of a pepper (sliced ​​into rounds)

Olive oil: 1 1/2 tbsp

Soy sauce: 1/2 tsp

Salt and pepper: to taste

Water: 150ml

Instructions

① Roughly chop the komatsuna, thinly slice the onion, slice the king oyster mushroom diagonally, and slice the garlic into rounds.

② Snap the pasta in half and place it in a microwave-safe dish or bowl; add all ingredients except the komatsuna (from step ①) and the soy sauce.

③ Lightly mix everything with cooking chopsticks, cover with plastic wrap, and microwave at 600W for the time specified on the pasta package for boiling.

④ Remove from the microwave and mix everything together. Then, microwave again at 600W for 3 minutes without the plastic wrap.

⑤ Finally, add the soy sauce and adjust the seasoning with salt and pepper. Mix everything well and serve on a plate.