Shio Koji, bacon, and cabbage noodles Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Shio Koji, bacon, and cabbage noodles Also known as Shiokoji to beekon to haru kyabetsu no pasuta.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Shiokoji to beekon to haru kyabetsu no pasuta

The shio koji, bacon and spring cabbage paste is a delicious and surprising dish of Japanese cuisine. With a combination of intense flavors and varied textures, this dish is a real explosion of taste for the taste.

Shio koji is a traditional ingredient of Japanese cuisine, made from the fermentation of rice and salt. It is known to add a umami flavor, which is considered the fifth basic flavor, in addition to the sweet, salty, sour and bitter. Shio koji is used to marinate meats, fish and vegetables, as well as being an essential ingredient in many Japanese dishes.

Bacon, in turn, is a highly appreciated ingredient in various cuisines around the world. It is made from pork and has a smoked and salty flavor that fits perfectly with shio koji. Already spring cabbage, or spring cabbage in English, is a variety of cabbage with thinner leaves and milder flavor, which brings freshness and crocance to the dish.

To prepare this dish, it is first necessary to marinate the bacon with shio koji for a few hours, so that the taste is absorbed by the meat. Then the bacon is cooked in a pan until it becomes crispy. Meanwhile, the pasta is boiled in boiling water until it becomes al dente.

In another cooker, spring cabbage is flooded with a little oil, garlic and pepper. When the cabbage is soft, the already crisp bacon and cooked pasta are added. Everything is mixed until the pasta is well wrapped with the other ingredients.

The result is a dish full of taste and texture, with the salty and smoked of bacon, the umami of shio koji and the crispity and freshness of spring cabbage. In addition, the pasta brings lightness and balances all flavors.

This dish is a great option for those who want to try new flavors and escape the traditional.In addition, it is a way to incorporate Japanese ingredients into everyday recipes, making them even more tasty and nutritious.

In short, the shio koji, bacon and spring cabbage paste is a dish that unites traditional ingredients from Japanese cuisine in a surprising and delicious way.

Origin and history of Shio Koji, bacon e macarrão de repolho

The shio koji dish, bacon and spring cabbage paste is of Japanese origin and was created based on the fermentation technique of the shio koji, a traditional Japanese spice made of fermented rice. The addition of bacon and spring cabbage, typical of Western cuisine, resulted in a fusion dish that combines flavors and influences from different cultures. This combination is believed to have been created to please both the eastern and western taste, and today is a popular option in Japanese restaurants and around the world.

About the recipe

• Name of the plate: Shio Koji, bacon, and cabbage noodles
• Name of the dish in English: Shio koji, bacon and spring cabbage pasta
• Name of the plate in Japanese: 塩麹とベーコンと春キャベツのパスタ
• Name of the Romanian dish: Shiokoji to beekon to haru kyabetsu no pasuta

Information about preparation

• Time to prepare: 30 minutes
• Time of Cooking: minutes
• Difficulty: SIMPLE
• It suits: 2 people
• Occasions: Main meals, autumn, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Shio Koji, bacon, and cabbage noodlesIt makes sense to improvise

• 2 cups of olive oil
• 2 cups of garlic
• The 30G Shio Koji
• 150g of roasted cabbage
• 2 Rashers of bacon
• Painted 200g
• 100 ml of water left after boiling pasta

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Shio Koji, bacon, and cabbage noodles. Follow the instructions below in the preparation mode or step by step.

Preparation:

Cook the pasta:

Put it in a large pot with plenty of water and let it boil until it is soft.

Cook the meat and vegetables:

In a stove, heat 2 tablespoons of olive oil and 2 garlic teeth. Add 150g of roasted cabbage and 2 slices of bacon and cook until they become soft.

Mix all the ingredients:

Add the cooked pasta to the pan with 100 ml of water. Mix well and add 30g of Shio Koji. Continue mixing until the sauce reaches the desired consistency.

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