Since the taste of Heshiko is very rich and salty, it can be a substitute for anchovy. The natural saltiness organizes all the ingredients and its juice becomes the perfect sauce to link each ingredient up. Pasta's taste is relatively intensive but Hakugakusen's bitter aftertaste emphasizes the creaminess and sweetness of Heshiko.
Ingredients (4)
- 200g pasta
- 1/4 Heshiko
- 1/8 cabbage
- 1 clove garlic
- 1 chili
- olive oil
- 1 tbsp salt
How to cook
- Chop cabbage.
- Flake Heshiko into small pieces.
- Fry garlic, chili, and Heshiko in olive oil.
- Boil water and add salt.
- Boil pasta to al dente.
- Boil cabbage for 1 minute in the same pan.
- Combine pasta and cabbage with sauce.