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Pork Belly and Green Shiso Leaves, Japanese Pasta - Recipe Video

A simple and easy to understand recipe video shows how to make Pork Belly and Green Shiso Leaves, Japanese Pasta.
Here's a recipe for Japanese pasta with pork belly that has the aroma of green shiso leaves. It's perfect for lunch or as a main dish for dinner. Children will surely enjoy it, so why not take this opportunity to make it?
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Cook time

30 minutes

Ingredients
1 servings

  • Spaghetti
    100 g
  • Hot water
    1000 ml
  • Salt
    2 tsp
  • Pork belly
    100 g
  • Maitake mushroom
    50 g
  • (A)Cooking water
    100 ml
  • (A)Noodle soup base (Mentsuyu)
    2 tbsp
  • (A)Grated ginger
    1/2 tsp
  • (A)Grated garlic
    1/2 tsp
  • (A)Salt and pepper mix
    2 three finger pinches
  • Salted butter
    10 g
  • Green shiso leaves
    4 sheets
  • Nori seaweed
    as needed

How to make

  1. Prepare. Cut off the hard tip of maitake mushroom.
  2. 1. Cut off the stem of green shiso leaves and chop finely.
  3. 2. Break maitake mushroom by hands.
  4. 3. Cut pork belly into 1 inch pieces.
  5. 4. Add salt to a pot of boiling water. Boil the spaghetti according to the time on the package, then drain the water, leaving 100 ml of the cooking water.
  6. 5. Place salted butter in a heated pan over medium heat, add Step 2 and Step 3, and fry until the color of the pork belly changes.
  7. 6. Add (A) and bring to a boil over medium heat, add Step 4, mix it all together, then place it on a plate, sprinkle Step 1 and nori seaweed, and it's ready to serve.

Tips for cooking

Please use the time indicated on the package as a guide for the boiling time. Please adjust the amount of salt to your taste.

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