Combo Recipe: Cold Prosciutto Salt Pasta & Nameko Mushroom Egg Stir-fry
ID: f7428616...
This set recipe features two dishes: 'Cold Prosciutto Salt Pasta,' which highlights the concentrated umami of onions and prosciutto finished with a refreshing touch of lemon, perfect for wine, and 'Nametama,' an easy side dish where the sliminess of nameko mushrooms pairs perfectly with soft-scrambled eggs. Both are easy to make and offer a premium flavor.
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🍳 Cooking Flow
[Cold Pasta] Mix minced onion, torn prosciutto, and seasonings (lemon juice, salt, soy sauce, Ajinomoto, black pepper, olive oil, garlic) in a bowl and chill in the refrigerator. → [Nametama] Cook the scrambled eggs until soft, remove from the pan, then stir-fry the nameko mushrooms with chicken bouillon powder and water before returning the eggs to the pan to combine. → [Cold Pasta] Boil the pasta in 1.5% salted water for slightly longer than the package instructions. → [Cold Pasta] Rinse the pasta under running water and then in ice water, and squeeze out the excess water thoroughly by hand. → [Cold Pasta] Toss the pasta well with the chilled sauce, plate it, and garnish with black pepper and parsley.
Cooking Steps
Brief Cooking Order
[Cold Pasta] Mix minced onion, torn prosciutto, and seasonings (lemon juice, salt, soy sauce, Ajinomoto, black pepper, olive oil, garlic) in a bowl and chill in the refrigerator. → [Nametama] Cook the scrambled eggs until soft, remove from the pan, then stir-fry the nameko mushrooms with chicken bouillon powder and water before returning the eggs to the pan to combine. → [Cold Pasta] Boil the pasta in 1.5% salted water for slightly longer than the package instructions. → [Cold Pasta] Rinse the pasta under running water and then in ice water, and squeeze out the excess water thoroughly by hand. → [Cold Pasta] Toss the pasta well with the chilled sauce, plate it, and garnish with black pepper and parsley.
Introduction
This set recipe features two dishes: 'Cold Prosciutto Salt Pasta,' which highlights the concentrated umami of onions and prosciutto finished with a refreshing touch of lemon, perfect for wine, and 'Nametama,' an easy side dish where the sliminess of nameko mushrooms pairs perfectly with soft-scrambled eggs. Both are easy to make and offer a premium flavor.
Step 1
[Cold Prosciutto Salt Pasta] Mince the onion (50g) and place in a bowl. Since it is used raw, soak it in water after mincing if you are concerned about the sharp taste.
Step 2
[Cold Prosciutto Salt Pasta] Tear the prosciutto (40g) into small pieces by hand and add to the bowl with the onions.
Step 3
[Cold Prosciutto Salt Pasta] Add lemon juice (1 tsp), salt (1/4 tsp), soy sauce (1 tsp), Ajinomoto (6 shakes), black pepper (to taste), olive oil (1.5 tbsp), and minced garlic (3g) to the bowl, mix well, and chill in the refrigerator.
Step 4
[Nametama] Crack the eggs (2) into a container, add salt and pepper (to taste), and whisk thoroughly. Heat oil (to taste) in a frying pan over high heat, pour in the beaten eggs, and stir with a silicone spatula until soft-scrambled, then remove from the pan.
Step 5
[Nametama] Reheat the same pan over high heat, add the nameko mushrooms (1 bag) and a small amount of oil to stir-fry. Add chicken bouillon powder (1/3 tsp) and water (2 tbsp). Once cooked through, turn off the heat, return the soft eggs to the pan, toss gently, serve on a plate, and garnish with salt and pepper (to taste).
Ingredients List
Important Notes
💡 The onion for the cold pasta is used raw, but letting it sit with salt will naturally remove the sharp flavor. If the spiciness still bothers you, soak it in water.
⚠️ Since pasta firms up when chilled, the key is to boil it 30 seconds to 1 minute longer than usual.
✨ After boiling, chill the pasta thoroughly in ice water and then squeeze it tightly by hand to remove all water; this ensures the sauce doesn't become diluted and tastes delicious.
💡 Ajinomoto plays an important role in supplementing umami in place of cheese.
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