Japanese-Inspired Aglio e Olio with Nanohana (Rape Blossoms)
This vegan shio koji aglio e olio with nanohana (rape blossoms) is a simple Japanese-inspired spring pasta made with garlic, olive oil, chili pepper, and shio koji. The slight bitterness of the nanohana pairs beautifully with the gentle umami of shio koji for a light yet flavorful meal.This recipe makes two light servings with 50 g of spaghetti per person. For a heartier meal, simply enjoy it as one generous serving.
Equipment
- frying pan
- cooking chopsticks
- pot
- colander
- kitchen knife
- cutting board
Ingredients
- 100 g nanohana (rape blossoms)
- 50 g cooked soybeans optional
Sauce
- 2 teaspoon shio koji
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- ½ chili pepper
- 1 ladle pasta cooking water
Boil Pasta
- 100 g spaghetti
- 1 L water
- 8 g salt
Instructions
- Wash the nanohana and cut it into bite-sized pieces. Finely chop the garlic, slice the chili pepper, and lightly crush the cooked soybeans with the side of a knife.100 g nanohana (rape blossoms), 50 g cooked soybeans, 1 garlic clove, ½ chili pepper
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions. About 1 minute before the pasta is done, add the nanohana and cook together.1 L water, 8 g salt, 100 g spaghetti
- Meanwhile, heat the olive oil, garlic, and chili pepper in a frying pan over low heat. Cook until the garlic is lightly golden, then stir in the shio koji and remove from the heat.1 tbsp extra virgin olive oil, 2 tsp shio koji
- Once the pasta cooking water becomes starchy, add a ladleful to the pan. Return to low heat and stir until the sauce emulsifies.1 ladle pasta cooking water
- Transfer the cooked spaghetti and nanohana to the frying pan and toss well to coat with the sauce.
- Add the soybeans, season with more shio koji or salt to taste if needed, and serve immediately while hot.
If the nanohana looks limp, soak it in cold water for a few minutes to crisp it up before cooking.
If the stems are much thicker than the flower buds, add the stems to the boiling water first, then add the buds a little later so they finish cooking at the same time and have an even texture.