It is wasteful to discard it after taking dashi soup with kelp or shii-take mushrooms.
So I think that we will try making pasta using the leavings from making dashi soup this time.
Since tomato contains glutamic acid as well as kelp, a synergistic effect can be expected.
These are the ingredients this time.
Ingredients (for two people)
Chicken meat ... 150 g (about one fisting)
Onion ... 1/4 pieces
Chinese cabbage ... Appropriate amount of core part
Garlic ... 6 cloves
Chili pepper ... 1
Pasta noodles ... 2 servings
Kabosu ... 1 piece（Kabosu is similar to citrus fruit）
Kelp ... 1 sheet (the leavings from making dashi soup)
Shii-take mushrooms ... 3 (the leavings from making dashi soup)
Tomato cans ... about half
Soy sauce ... quickly shake
Salt ... Appropriate amount
Pepper ... appropriate amount
Butter ... appropriate amount
1. Cut the ingredients
Shred the onion, Chinese cabbage.
I also cut the leavings of kelp and shii-take mashrooms in thin slices.
I will crush garlic.
I chop peppers by hand.
Cut the chicken in a size that is easy to eat about 2 cm square.
※ At this time boil the water for noodle.
2. Fry the ingredients while boiling the noodles
After putting salt in boiling water, put noodles.
While boiling the noodles, add olive oil to the frying pan.
Adding fragrance with crushed garlic and red pepper.
If you smell a little garlic, put chicken.
If the chicken meets a little fire, put onion and Chinese cabbage.
After stirring for a while, put the boiled noodles into a frying pan.
Put the shredded kelp and shii-take mushrooms in it and put the tomato can.
Shake soy sauce, salt and pepper, stir-fry while mixing.
3. Completion
Raise the noodles in half the time specified, put them in a frying pan and heat.
Finally, it tastes with butter, salt and pepper.
When serving, it is complete with halves cut kabosu.
It is delicious even if you like Parmesan cheese as you like.
This time dashi soup is not using, but the leavings of kelp and shii-take mushrooms match well with tomatoes, I think It became an exquisite umami.
In pasta using tomato cans, sour taste may become too strong, but butter, soy sauce, the leavings from making dashi soup neutralizes its sour taste well, it feels like it will change to umami.
"Glutamic acid" of tomato and kelp
Shii-take mushroom "guanylic acid"
And, chicken "inosinic acid"
It looks not very good, and what I say by myself, but the pasta containing these three umami ingredients was delicious at its best!
