Jung Ho-young's Japanese-Style Anchovy Pasta
A signature popular pasta from Kitchen Caden, featuring a udon broth base enriched with salty small anchovies and fragrant perilla leaves.
Ingredients needed 1 servings
Recipe
Cooking tips
- Blanching small anchovies in boiling water before cooking helps mellow their saltiness and improves their texture.
- The emulsification process—shaking the pan vigorously so the butter fully melts and blends into the broth without separating—is essential for achieving a rich, cohesive sauce.
- Perilla leaves wilt quickly when exposed to heat, so they should be folded in at the very end using residual heat to preserve their vibrant green color and fresh aroma.
Recommended for
- Those who want to experience a unique Japanese-style pasta with a clean, deep broth flavor instead of tomato or cream sauces.
- Fans of the balanced harmony between salty anchovies and the delicate, refreshing taste of perilla leaves.
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