Goemon-Style Summer Vegetable Pasta
This is a Japanese-style pasta that perfectly recreates the popular dish from the famous pasta chain 'Yomenya Goemon.' It is an exquisite dish combining the umami of plenty of summer vegetables and bacon with a dashi-based sauce, the richness of butter, and a melt-in-your-mouth soft-boiled egg.
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🍳 Cooking Flow
Make soft-boiled eggs using the 'keep warm' function of a rice cooker → Cut the vegetables and bacon into bite-sized pieces and mince the garlic → Stir-fry the garlic, bacon, and summer vegetables in a frying pan in order, then add seasonings → Boil the pasta for less time than indicated on the package → Add the pasta and butter to the pan, toss to combine, and top with the soft-boiled eggs
Cooking Steps
Brief Cooking Order
Make soft-boiled eggs using the 'keep warm' function of a rice cooker → Cut the vegetables and bacon into bite-sized pieces and mince the garlic → Stir-fry the garlic, bacon, and summer vegetables in a frying pan in order, then add seasonings → Boil the pasta for less time than indicated on the package → Add the pasta and butter to the pan, toss to combine, and top with the soft-boiled eggs
Introduction
This is a Japanese-style pasta that perfectly recreates the popular dish from the famous pasta chain 'Yomenya Goemon.' It is an exquisite dish combining the umami of plenty of summer vegetables and bacon with a dashi-based sauce, the richness of butter, and a melt-in-your-mouth soft-boiled egg.
Step 1
Pour boiled water into the rice cooker pot, add the raw eggs, keep on 'warm' mode for 20 minutes to make soft-boiled eggs, then cool them in running water.
Step 2
Mince the garlic, add it to a frying pan with olive oil, and stir-fry over low heat until fragrant.
Step 3
Cut the stems off the okra and slice diagonally, thinly slice the eggplant, julienne the bell pepper, coarsely chop the cabbage, and cut the bacon into bite-sized pieces.
Step 4
Increase the heat, add the bacon, then add the eggplant and stir-fry, sprinkling with salt (1 pinch).
Step 5
Add the okra, cabbage, and bell pepper; stir-fry together, then add soy sauce, hondashi, kombu dashi, hot water (a small amount), and salt (1 pinch) to cook the ingredients through.
Ingredients List
Important Notes
You can stir-fry the eggplant as is without needing to remove the bitterness (akunuki).
Boil the pasta 2 minutes less than the package instructions to achieve al dente, considering the heat applied when tossing with the sauce.
By keeping the soft-boiled eggs in the rice cooker on 'keep warm' for 20 minutes and then cooling them in running water, you prevent them from overcooking due to residual heat.
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