Yummy Kabocha Turkey Pasta #JapaneseRecipesWorldwide

Yummy Kabocha Turkey Pasta #JapaneseRecipesWorldwide

Ingredients:

8 ounces pasta, boiled according to package directions
4 tablespoons butter
1 shallot diced
1 cup Kabocha pumpkin cut into 1/4” cubes
1 cup cooked turkey cut into bite-size pieces
Parmigiano-Reggiano
1 tablespoon chopped parsley or sage

Procedures:


1. Boil the pasta according to the package directions.

2.Add the butter to the pan and heat over medium heat until the butter is sizzling and has just started to turn brown. Add the shallots and Kabocha and fry until golden brown around the edges and the pumpkin is tender. Add the turkey, then salt and pepper to taste.

3. Add the pasta to the pumpkin and turkey and toss to coat evenly. Add the parsley, toss and serve immediately.

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Somen #JapaneseRecipesWorldwide

Ingredients:

4 bundles of somen noodles
1 inch piece of ginger
Pink and white kamaboko, sliced thinly

For Dipping Sauce:

2 ½ cups dashi
½ cup dark shoyu
4 tbsp mirin

Procedures:

(1) Bring a large pot of water to a roiling boil. Prepare the noodles (each bundle is one serving), according to the package directions. Somen water is not used, so you can dump out the water into a colander and immediately run the somen under cool running water, tossing until cool.

(2) Fill 4 large bowls with cold water, and place a few ice cubes in each. Place a quarter of the somen in each bowl, and top with the sliced kamaboko. Grate the ginger and serve with noodle dipping sauce.

)3) Serves 4

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.