Preparation time: 5 min
Cooking time: 15min
Serves: 4 ppl
Invented by a famous Japanese chef Yoshimi Hidaki - Spaghetti with cream, Yuzu kosho (japanese citrus paste) and topped with toasted nori slivers... don't knock it till you try it. Its unbelievable!!
- 250 ml cream
- 100 ml milk
- 2 tbsp flour
- 3 tbsp butter
- 3 cloves minced garlic
- 3 tbsp grated parmesean cheese
- 1 tbsp Yuzu Kosho *
- 1 tsp white pepper
- 1 tsp salt
- 3 cups shredded nori*
- In a pot, melt butter. Stir in the flour, it will form a paste. If its too thick add some more butter. Cook this until the rawness dissapears. Microwave the milk until hot, add the garlic, yuzu kosho and milk in and whisk vigorously.
- Add in the cream and salt, and parmesean cheese and cook untill it lightly boils and thickens.
- Boil the pasta, drain well but don’t rinse. Pour the cream sauce over, stir to coat well. Place these on plates topped with handfuls of nori on top. To eat, stir the nori in… be amazed.
*Yuzu is a Japanese citrus fruit similar to the lime. Yuzu kosho is grated zest of the yuzu, blended with either green or red chillies. You can pick it up at your local Japanese grocery.
*Nori- toasted sheets of seaweed. The stuff they roll sushi in. If you can’t get it pre-shredded, get a pair of scissors out and use the normal sheets.