Macaroni salad with cod roe mayo (using cod roe)

[Ingredients] (for 3-4 people)

1 portion of cod roe (24.6g) for Oh'my Japanese pasta lovers, 75g of Oh'my early HELLOKITTY macaroni, 1/4 of an onion, 80g of rape blossoms, 1 boiled egg, 2 tablespoons of mayonnaise, a little lemon juice, a little pepper

[How to make]

1. Boil the macaroni in plenty of water for 4 minutes with a little salt.

2. Slice the onion thinly, rub it with a pinch of salt, rinse it under running water, and squeeze out the water.

3. Boil the rape blossoms in salt water, squeeze out the excess water, and cut into 1 cm wide pieces. Mash (or chop) the boiled eggs with a fork.

4. Add mayonnaise, lemon juice and pepper to the cod roe sauce and mix. Add ①, ② and ③ and mix.

5. Serve in a bowl and add the chopped seaweed attached.

Mentaiko somen champloo (using mentaiko)

[Ingredients] (For 1 person)

1 bundle of Sanuki Somen (Kogendori Shoten) (100g), Oh'my Japanese pasta lover's mustard cod roe (24.6g), 1 tablespoon of DANTE olive oil, 1/2 bitter gourd (about 80g), 100g of bean sprouts, egg 1 piece, 50cc of dashi stock

[How to make]

1. Remove the seeds and guts from the bitter gourd and slice.

2. Boil the somen noodles and bean sprouts in plenty of water for about 1 minute.

3. Pour the mentaiko sauce and olive oil over ① and mix to coat the whole.

4. Heat olive oil (not listed) in a frying pan and stir-fry the bitter gourd well. Add the beaten egg and stir until soft-boiled ③ Add the dashi stock and stir-fry quickly.

5. Arrange on a plate and scatter the attached chopped nori.

Mentaiko Carbonara with Tuna and Asparagus (Use Mentai Carbonara)

[Ingredients] (For 1 person)

Oh'my Mentaiko Karubonara for Japanese Pasta Lovers 1 serving (33.4g), Oh'my spaghetti 1.7mm 100g, 2 asparagus sticks, canned tuna 35g

[How to make]

1. Cut the asparagus diagonally.

2. Boil the spaghetti in plenty of water for 8 minutes. Add asparagus 1 minute before remaining and boil together.

3. Add the tuna and mentaiko karubonaara sauce to (2) and mix well.

Takana gyoza pizza ・2 types (using mustard greens)

[Ingredients] (8 pieces each)

Oh'my Japanese pasta lovers 1 serving of takana (24.2g x 2 bags), 16 gyoza skins (large size), 60g pizza cheese, 2 tablespoons mayonnaise

[How to make]

1. Put pizza cheese on half of gyoza skin (8 pieces) and put a small amount of takana sauce on it.

2. Apply takana sauce to the rest of the gyoza wrappers and draw lines with mayonnaise.

3. Bake in a warm toaster oven for 4 to 5 minutes until the dumpling skin is browned.

4. Scatter the attached toppings.

Mentaiko Rice Pizza (Uses Mentaiko)

[Material] (for 1 sheet)

1 bag of mustard cod roe (24.6 g) for Japanese pasta lovers, 1 large bowl of rice (200 g), 40 g of pizza cheese, 1 egg, a small amount of salad oil

[How to make]

1. Sandwich the warmed rice between 2 sheets of plastic wrap and press firmly to form a round and thin pizza dough.

2. Heat salad oil in a frying pan over low heat and add ①. Pour the beaten egg all over the dough.

3. After lightly grilling both sides of ②, paint one side with mustard cod roe for Japanese pasta lovers, and cover with cheese.

4. When the cheese melts, remove the lid and sprinkle with chopped nori.

Steamed eggplant with yuzu soy sauce udon (using yuzu soy sauce)

[Ingredients] (For 1 person)

100g of Sanuki Udon (Takagendori Shoten), 1 portion of yuzu soy sauce for Oh'my Japanese pasta lovers (24.7g), 1 eggplant, 1/4 long green onion, 2 perilla leaves (1 serving)

[How to make]

1. Boil the Sanuki udon noodles in plenty of hot water for 13 minutes.

2. Make several vertical cuts in the skin of the eggplant, wrap it loosely in plastic wrap, and heat it in the microwave (600W) for about 3 minutes. When the heat is removed, tear it by hand and cut it in half lengthwise.

3. Chop the green onion. Shred the perilla.

4. Rinse Sanuki udon lightly with cold water, drain well, add yuzu soy sauce, eggplant, and green onion.

5. Serve in a bowl, sprinkle with the attached toppings, and add shiso leaves.

Yaki-udon with mustard greens (using mustard greens)

[Ingredients] (For 2 people)

2 bundles of Sanuki udon (Takagendori Shoten) (200g), 2 servings of mustard greens for Oh'my Japanese pasta lovers (24.2g x 2 bags), 140g thinly sliced ​​pork belly, 1/2 long green onion, bell pepper and red bell pepper each 1 piece, a little sesame oil

[How to make]

1. Boil the udon noodles in plenty of water for the indicated time.

2. Cut the pork belly into 3 cm wide pieces, thinly slice the green onions diagonally, and finely chop the green peppers and red peppers.

3. Place the udon noodles in ① in a colander, wash the surface with running water to remove the sliminess, and drain.

4. Heat the sesame oil in a frying pan, stir-fry the ingredients from ②, add the thick udon and stir-fry. Turn off the heat, add the takana sauce, mix well, serve on a plate, and scatter the attached toppings.

Garibata pasta with chicken and new onions (using Garibata soy sauce)

[Ingredients] (For 1 person)

Garibata soy sauce for 1 serving (26.3g) for Oh'my Japanese pasta lovers, Oh'my spaghetti 1.7 100g, DANTE extra virgin olive oil appropriate amount, chicken thigh 100g, new onion 100g

・Broccoli sprouts as needed

[How to make]

1. Boil the spaghetti in plenty of water for 8 minutes.

2. Cut the chicken into bite-sized pieces. Cut the spring onion into half-moon slices 1cm wide.

3. Heat the extra virgin olive oil in a frying pan and fry the chicken and new onions. After turning it over and stir-frying, add 2 tablespoons of the boiling water, cover with a lid, and steam over low heat for about 1 minute.

4. Add the boiled spaghetti and Garibata soy sauce, turn off the heat, mix well, serve on a plate, and top with the attached toppings. Garnish with broccoli sprouts if desired.

Cod roe rice ball with small sardines (using cod roe)

[Ingredients] (For 1 person)

1 bag of cod roe for Japanese pasta lovers, 1 large bowl of rice (200 g), dried young sardines as needed

[How to make]

1. Put the warmed rice and cod roe for Japanese pasta lovers in a bowl and mix well.

2. Add shredded nori and dried young sardines to ①, mix lightly, wrap in plastic wrap, and make rice balls.

3. Arrange in a bowl and serve.