Japan · No.70 / 103
Cabbage Anchovy Pasta
Cabbage Anchovy Pasta
A Japanese-style pasta that dissolves anchovy into oil, seasoning spring cabbage, onion, mushrooms and bacon with mirin and soy sauce.
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Meet the dish
Japanese home cooking
Dissolve anchovy into the oil rather than leaving pieces, using its salt to draw out cabbage sweetness.
Pasta shapes to use
- Thin soy noodles
Key ingredients
- Spring cabbage
- Anchovy
- New onion
- Shimeji mushrooms
- Bacon
- Garlic
- Mirin
- Soy sauce
- Olive oil
Follow the cooking scenes
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Step 1: Cut the spring vegetables
Cut cabbage into broad pieces, slice onion, and separate mushrooms. Slice thick cabbage ribs thinly for even cooking.
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Step 2: Dissolve anchovy into oil
Cook bacon and anchovy in olive oil, pressing the anchovy until it disappears into the fat.
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Step 3: Sauté the cabbage
Add onion, mushrooms, garlic and cabbage, cooking until the cabbage softens without releasing excessive water.
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Step 4: Season and coat the noodles
Add mirin and soy sauce, then toss in cooked thin noodles over high heat until the liquid is absorbed.
What to watch for
- Taste before adding soy sauce because anchovies already supply salt.
- Slice cabbage leaves and ribs to different thicknesses so they finish together.
What sets it apart
Anchovy is dissolved into the oil as seasoning for all the cabbage rather than left as a separate topping.