Taste Scoring
★★★★☆ Cooking time: 35 minutes, Preparation: 15 minutes + Hot Cook: 20 minutes
With this recipe, consommé is not used, and it is cooked only using the salt amount recommended by Ms. Kazuyo Katsuma’. I used frozen mixed seafood for this recipe. The salt and olive oil brought out the flavor of the seafood, and I enjoyed a delicious seafood soup pasta. The taste of the asparagus is excellent, so you can use it more if you would prefer.
After learning about Ms. Kazuyo Katsuma’s basic method of seasoning food with salt only, I try to use mainly salt and avoid using commercial seasonings such as consommé as much as possible.
By using this method, I was able to create natural and delicious dishes where you can feel the natural taste and umami of the ingredients as soon as you put the food in your mouth.
I pay special attention to the amount of salt.
The amount of salt I learned from Ms. Kazuyo Katsuma is 0.6% of (the weight of the ingredients).
For this seafood cream pasta, the official Hot Cook recipe uses consommé, but I cooked it without it and used Ms. Kazuyo Katsuma’s salt amount.
The weight of the ingredients used in the seafood cream pasta is about 1,000 grams, which is the weight of the frozen seafood mix, onions, asparagus, pasta, water, and cream.
Therefore, the amount of salt used in the cooking is 6g (= 0.6% of 1000g).
The resulting cream pasta has a delicious seafood soup, with the umami of the seafood enhanced by salt and olive oil.
Even though it is made with frozen seafood mix, the soup is full of delicious seafood broth. The asparagus in the soup has a great texture and taste as well.
WHAT IS HOT COOK？
Hot Cook is Japanese popular cookware, waterless automatic cooking pot series, made by SHARP. Just put the ingredients in the pot and press the switch to automatically prepare a variety of dishes.
HOT COOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
This article introduces recipes using the Hot Cook, which has become an indispensable part of our home.
Hot Cook Recipe [Seafood cream pasta] One Point Advice
- After thawing and lightly draining the frozen seafood mix, pour a tablespoon of sake over it and let it sit for about 10 minutes. After that, dab the surface with a paper towel to lightly remove the water before using.
Hot Cook Recipe [Seafood cream pasta] Ingredients: 2 people
- Frozen seafood mix: 150-200g (Frozen commercial mix of shrimp, squid, etc)
- Sake: 1 tablespoon (to remove odor from frozen seafood mix)
- Asparagus, cut each stalk into 3 equal pieces (about 5cm long): 2-3 stalks
- Onion, slice into thin strips: 1/4 piece
- Flour: 1 tablespoon
- Spaghetti for 7 minutes: 120-150g
- Olive oil: 1 tablespoon
- Salt: 6g (Weight of <spaghetti + all ingredients + water> X 0.6%)
- Pepper: a little (as you like)
- Water: 500ml (500ml is enough for 120-150g of pasta)
- Fresh cream: 50ml (You can also use 50ml milk <fresh cream is richer>)
- Powdered cheese: 1 tablespoon (You can also add a piece of melted cheese torn by hand)
Hot Cook Recipe [Seafood Cream Pasta] How to make
- Thaw the frozen seafood mix.
Drain the water from the packets, put them on a plate, pour 1 tablespoon of sake over them, and let them sit for 10 minutes. Then, dab the surface of the seafood with a paper towel to remove the water.
- Place the cut asparagus and onion in a food storage bag and add the flour. Sprinkle the bag evenly with the flour.
- Fold the spaghetti in half with both hands.
First, put the spaghetti folded in half into the inner pot, then add the olive oil.
Next, add the floured onions and asparagus, then add the seafood mix on top.
Finally, add salt, pepper (as you like), and water to the inner pot.
Select a menu => Search by category => Noodle => Seafood cream pasta => Start cooking => Start
When you hear the finishing chime, open the lid, add the fresh cream and powdered cheese powder, mix it up, and place it in a bowl to serve.
The cream past is delicious as it is, but for a small home party or a special occasion, you may want to substitute the frozen seafood mix with authentic ingredients. For example, it may be a good idea to use fresh shrimp (remove the shell), squid (sliced in rounds), and shellfish (clams, mussels, etc., remove sand) for a fine dining experience.
I would like to try cooking it again.
HOTCOOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
HOTCOOK 2.4L size (for 2-6 people), Latest model with a fluorine-coated inner pot
