Japanese Style Chilled Tomato Pasta Recipe

Ingredients

3pcs Kochi Mini Tomato

1pc Garlic

5g Kochi Flavoured Soy Sauce

1 tsp Okinawa Blue Sea Salt

5g Extra Olive oil

Water

1 tsp Ajinomoto

1 serving Angel Hair Pasta

1 pc Shiso Leaf

Method

1.      Boil the water, add the salt to taste and cook Angel Hair pasta for 1.5 minutes.

2.      Chill the pasta

immediately in ice water, keep it aside.

3.      Blanch Tomato and peel the

skin. Take out the seed and dice in bite size.

4.      Cook garlic and 2 portions

of tomato in pasta water, adjust flavour with Agodashi, salt, Ajinomoto, and

olive oil. Blend them with hand blender and add remaining diced tomatoes.

5.      Toss sauce and pasta together, plate with Shiso leaves.