Chilled Japanese Tomato Pasta
This is the perfect summer pasta with flavors that are both refreshing and cleansing!
- Prep time
- 15 min
- Cook time
- 3 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup soy sauce
- 3 ½ tablespoons rice vinegar
- 2 teaspoons miso paste
- 2 tablespoons sugar
- 1 ½ teaspoon dashi granules
- 1 1/2 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 550gr tomatoes (about 3 roma tomatoes)
- Pinch of salt (optional)
- 1 pound dry spaghetti or angel hair spaghetti
- 4-6 shiso leaves, shredded
Instructions
- 1
Bring a small pot of water to boil.
- 2
Cut an X across the skin of the tomatoes, starting from the top side opposite of the stem, all the way down to the stem.
- 3
Add the tomatoes to the boiling water and leave for 20-30 seconds, until the skin begins to peel.
- 4
Remove the tomatoes and place them on a flat surface. Let cool for a few minutes.
- 5
Peel the skin using your fingers and remove the stem with a paring knife or a stem corer.
- 6
Add the tomatoes and all of the remaining ingredients for the sauce in a blender, and blend until smooth.
- 7
Transfer the sauce to a bowl and refrigerate.
- 8
Bring a pot of salted water to boil and cook the spaghetti according to the directions on the package.
- 9
Drain and rinse under cold water. Drain well.
- 10
Divide the pasta into serving sizes and pour the sauce on top.
- 11
Top with shiso leaves and serve.