Salt Preserved Squid Pasta

Ingredients

• 1 slightly heaping tablespoon Salt-preserved squid (ika no shiokara)
• 1 slightly heaping teaspoon Miso
• 1 cm Garlic (grated
• tubed)
• 100 ml plus
• Milk
• 1 Pasta
• 1 Vegetables
• mushrooms
• anything is okay. (The photo shows 2 cabbage leaves and 1/2 pack of shimeji mushrooms)
• 1 Green onions (to taste)
• 1 Shredded nori
• sesame seeds (to taste)

Instructions

1. Combine the ingredients (if you add a little bit of milk from the 100 ml listed, it will mix easily).
2. Finely chop the cabbage and shred the enoki mushrooms.
3. Boil water in a pot.
4. Add salt and cook the pasta.
5. Heat olive oil in a frying pan.
6. Cook the cabbage and mushrooms.
7. Once the vegetables have become tender, push it to the side of the pan.
8. Add the salt preserved squid from Step 1 and cook for 10 seconds before combining with the vegetables.
9. Add the rest of the milk.
10. Add the pasta and toss with the sauce well.
11. Stop the heat and scatter the green onion.
12. Serve on a plate and top with nori and sesame seeds.