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Olive Hamachi and Sanuki Awakening Peperoncino

Olive Hamachi and Sanuki Awakening Peperoncino

Ingredients

For 2 people

  • spaghetti 160g
  • Olive Yellowtail 2 slices (160g)
  • Sanuki Awakening (Asparagus) 4
  • Eringi 1

Material A

  • Olive oil 2 tablespoons
  • Garlic (slice) 1 piece
  • Chili pepper (sliced) Appropriate amount

Material B

  • White soup 1/2 tbsp
  • salt 1/2 teaspoon
  • Black pepper a little

Method

  1. Cut the olive yellowtail into bite-sized pieces.For Sanuki's awakening, strip the streaks of the core and slice it diagonally.Cut the trumpet mushrooms into strips.

  2. For spaghetti, add a pinch of salt (not included in the amount) to plenty of hot water and boil it 1 minute before the indicated time.Leave some boiled juice.

  3. Put (Material A) in a frying pan and heat it. When the garlic scent is over, add olive yellowtail and bake on both sides over medium heat for 3-4 minutes.

  4. Add Sanuki Awakening and Maitake, and when the whole is cooked, add spaghetti, boiled juice (appropriate amount), and (Material B) from step 2 to adjust the taste.

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Invented

Recipe supervision: Kagawa Prefecture × National Research and Development Corporation RIKEN

This recipe is a recipe published in the health recipe book "Kagawa no Genki Rice" that utilizes agricultural and marine products produced in Kagawa Prefecture and RIKEN.

Kagawa Prefecture x RIKEN "Kagawa's Genki Rice" -Enjoy a lively and healthy life with ingredients from Kagawa Prefecture- (Kagawa Prefecture page)

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