Horse Mackerel Pasta

 

[Ingredients (Serves 4)]

・Horse mackerel (dried/himono): 1 fillet

・Salad oil: A small amount

・Spaghetti: 320g

・Salt (for boiling water): 32g

・Shiso leaves (Japanese basil): 10 leaves

・Myoga ginger: 2 buds

・Chirimen jako (dried baby sardines): 3 tbsp

・White wine: 2 tbsp

・Olive oil: 2 tbsp

・Butter: 10g

・Ground white sesame seeds: 1.5 tbsp

<Seasonings>

・Soy sauce: 1.5 tbsp

・Salt and pepper: A small amount

[Preparation]

・Preheat the grill.

・Trim the stems off the shiso leaves, cut them into thin strips, soak briefly in water, and squeeze dry.

・Wash the myoga ginger, cut in half lengthwise, and slice thinly lengthwise.

[Instructions]

1. Lightly coat the grill rack with salad oil. Place the opened horse mackerel fillet skin-side down and grill for 8–9 minutes until the surface is browned. Remove the skin and bones, then flake the meat.

2. Add salt to a large pot of boiling water and cook the spaghetti. Stir occasionally with cooking chopsticks to prevent sticking; boil for slightly less time than the package instructions indicate, then drain in a colander. Reserve some of the cooking water.

3. Heat olive oil in a frying pan over medium heat. Add the horse mackerel, white wine, and 100–150ml of the reserved pasta cooking water; simmer until the liquid reduces and thickens slightly.

4. Add the spaghetti, shiso leaves, myoga ginger, chirimen jako, and <Seasonings> to the pan. Toss quickly to combine, then turn off the heat.

5. Add the butter and toss everything together, allowing it to melt and coat the pasta using the residual heat. Transfer to a serving dish and sprinkle with ground white sesame seeds.