Combo Recipe: Summer Vegetable Pasta & Goemon-style Soup
This is a perfect recreation of the popular menu item from Yomenya Goemon, "Sumptuous Spaghetti with Sangenton Pork and Summer Vegetables," along with their signature soup. The thick texture of the okra coats the pasta and sauce beautifully, while the Japanese-style dashi and soy sauce butter create an exquisite flavor profile.
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🍳 Cooking Flow
[Summer Vegetable Pasta] Make soft-boiled eggs using the rice cooker's keep-warm function and set aside to cool. → [Goemon-style Soup] Heat water, diced tofu, and seasonings in a pot, then pour into bowls prepared with mitsuba (Japanese wild parsley). → [Summer Vegetable Pasta] Chop the ingredients, and in order, stir-fry garlic, bacon, and vegetables in olive oil, then season. → [Summer Vegetable Pasta] Boil the pasta in water with 1% salt concentration, then add to the pan with the vegetables and butter, tossing quickly. → [Summer Vegetable Pasta] Plate the pasta, top with the soft-boiled egg, and serve.
Cooking Steps
Brief Cooking Order
[Summer Vegetable Pasta] Make soft-boiled eggs using the rice cooker's keep-warm function and set aside to cool. → [Goemon-style Soup] Heat water, diced tofu, and seasonings in a pot, then pour into bowls prepared with mitsuba (Japanese wild parsley). → [Summer Vegetable Pasta] Chop the ingredients, and in order, stir-fry garlic, bacon, and vegetables in olive oil, then season. → [Summer Vegetable Pasta] Boil the pasta in water with 1% salt concentration, then add to the pan with the vegetables and butter, tossing quickly. → [Summer Vegetable Pasta] Plate the pasta, top with the soft-boiled egg, and serve.
Introduction
This is a perfect recreation of the popular menu item from Yomenya Goemon, "Sumptuous Spaghetti with Sangenton Pork and Summer Vegetables," along with their signature soup. The thick texture of the okra coats the pasta and sauce beautifully, while the Japanese-style dashi and soy sauce butter create an exquisite flavor profile.
Step 1
[Summer Vegetable Pasta] Pour hot water into the rice cooker pot, add the eggs, and keep warm for 20 minutes to make soft-boiled eggs. Once time is up, transfer to cold water to chill.
Step 2
[Goemon-style Soup] In a small pot, add 500ml of water, 150g of finely diced silken tofu, 1 1/3 tsp kombu dashi, 1 tsp hondashi, 1 tsp soy sauce, and 3 pinches of salt. Bring to a boil.
Step 3
[Summer Vegetable Pasta] Mince the garlic, remove okra stems and slice diagonally, thinly slice the eggplant, julienne the paprika, chop the cabbage into bite-sized pieces, and cut the bacon into bite-sized pieces.
Step 4
[Summer Vegetable Pasta] Heat 2 tbsp olive oil and garlic in a pan over low heat. Once fragrant, add bacon and eggplant, season with 1 pinch of salt, and sauté.
Step 5
[Summer Vegetable Pasta] Once the eggplant is cooked, add the okra, cabbage, and paprika, and stir-fry quickly.
Ingredients List
Important Notes
Okra is an essential ingredient, as its natural sliminess helps the sauce adhere to the pasta. 🥗
Be careful not to overcook the vegetables to maintain their crunch; other than the eggplant, cook briefly. 🍆
Avoid using pasta cooking water for the sauce to prevent excess saltiness; use regular hot water to adjust the sauce consistency. ⚠️
Butter loses its aroma if heated too much, so add it at the very end just before mixing with the pasta. 🧈
Adding yuzu kosho halfway through brightens the flavor and adds a refreshing twist. 🍋
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