Cold Tobiko Pasta

Cold Tobiko Pasta
Adapted from Extra Virgin Chef, and Just One Cookbook
Serves 2

• 100g angel hair pasta
• 30g tobiko
• 1 1/2 tbspn Japanese mayo
• 1 tsp sesame oil
• 1 tsp olive oil
• 1 tsp chinese cooking wine or sake
• Rock/sea salt and freshly grounded black pepper
• Lots of shredded nori

1. Put some water to boil and cook the pasta until al-dente. Drain and rinse pasta under cold running water.

2. Pour the cooled pasta into a deep bowl and add in all the seasonings and tobiko (except nori). Toss everything to mix well. Add extra olive oil if the pasta is too dry. Adjust the taste with salt and black pepper.

3. Cover and chill in the fridge for at least half hour. Put some serving plates into the fridge to chill as well.

4. Once chilled, serve the pasta on those chilled plates and top with extra tobiko and shredded nori for an extra umami richness.

From left : Kewpie japanese mayo, Golden Dragon gourmet chinese cooking wine, Basso extra virgin olive oil, Ghee Hiang sesame oil, Himalaya rock salt and black pepper

And finally the unplated version...

Time to dig in!



http://thefussfreechef.blogspot.sg/2012/10/cold-tobiko-pasta.html