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Hi, I'm Francis, the host of this show, 'Cooking with Dog.' Konnichiwa! Today, we're making chilled pasta. Prepare to be amazed as we chill it to perfection! First, let's prepare the cold pasta. Add 1% salt to a generous pot of water and bring it to a boil. Gently press the pasta into the pot, being careful not to break it. Today, we're using thin pasta called capellini. Now, meet our star ingredient - the frozen tomato! This has been soaking in water for 3-4 minutes.
It's best to soak it right before boiling the pasta. Cut the tomato in half. Remove the stem end and peel the skin. Soaking it in water for a few minutes makes the skin easy to peel and the tomato firm enough to cut with a knife. If it's still hard, let it soak a bit longer, as it's not safe to slice a hard, frozen tomato. Cut the tomato into 1cm (0.4") thick slices. Tomatoes harvested when fully ripe are incredibly delicious, so it's convenient to freeze them when you find bright red tomatoes.
Finely chop half of the slices and leave the other half in larger pieces. Transfer them to a bowl. Add 1g (0.04 oz)of salt. Give it a good mix. Now, the pasta is done boiling. The cooking time on the package says 3 minutes, but boil it for an extra minute. When served cold, cooking it an extra minute gives it the perfect texture. Place the noodles in a mesh strainer, then hit the strainer against a kitchen towel numerous times to remove excess water.
Additionally, use a paper towel to remove any excess moisture. In the video, we didn't use kitchen tongs, but they can save your lovely fingers from getting burnt. Add the pasta to the semi-frozen tomato and lightly mix to chill the pasta. When making cold pasta, people usually rinse it in ice water. However, rinsing can make the dish soggy, so we came up with using frozen tomatoes instead. Now, we can make it quickly, and it's our favorite recipe.
Let's prepare the shiso leaves. Remove the stems from the shiso leaves, and cut them in half crosswise. Stack them up, roll them, and slice thinly. Rinse the shiso in water, and squeeze out the excess water. Place it between paper towels to absorb any remaining moisture. Now, add the remaining seasonings and ingredients to the cold pasta. Add the fragrant olive oil and sprinkle on black pepper.
Add the grated garlic and thinly sliced cucumber. Don't forget the scallops cut into quarters vertically. You can also make this dish deliciously with other sashimi instead of scallops. Mix all the ingredients with the pasta using kitchen tongs. It's a pasta symphony! Arrange the pasta on a chilled plate. If you want to use plenty of vegetables, we recommend blanching snap peas or asparagus in salted water and mixing them in. Garnish with the shiso leaves. Sprinkle on a generous amount of Parmesan cheese. Drizzle with olive oil. Finally, garnish with the lemon wedge.
Our delicious cold pasta is now ready! In hot weather, squeeze plenty of lemon over it to bring out the flavor and make it even more refreshing! Please give it a try. The generous amount of olive oil and fresh garlic, made by my childhood friend, match perfectly and are incredibly delicious! Our motto is 'simple and delicious,' and we'll make it again. So tasty. Good luck in the kitchen! Now, I'm heading to a stylish seafood restaurant just a few minutes' walk from Shimbashi Station.
I'm really looking forward to it! This is MAIMON GINZA, just a few minutes from the Ginza exit of Shimbashi Station! A little while ago, my friends celebrated my birthday here. After toasting with sparkling wine, the first dishes brought out were two types of oysters and six appetizers. The dish, chilled with ice and illuminated by a blue light, looked stunningly beautiful! Each item was beautifully arranged, making me want to admire it for a while. The oysters were from Itoshima, Fukuoka, and Murotsu, Hyogo.
Both were incredibly fresh, creamy, and delicious. So plump! The oysters are so plump. Tasty! The appetizers included shrimp in cocktail sauce, salmon and ikura with basil sauce, octopus in aioli sauce, scallops in a dashi jelly, bonito with caviar, and abalone in liver sauce. Everything was delicious and paired perfectly with the sparkling wine The abalone in liver sauce and the shrimp in cocktail sauce were especially exquisite! Delicious! Next was a crab cake with cocktail sauce. Wow! It's full of crab meat! The crab is packed inside! Is this tomato sauce?
The cocktail sauce had just the right amount of acidity and richness-it was absolutely delicious. You can really taste the tomato. Then came the New England clam chowder. It's a milk-based white chowder with small clams inside. Next was a lobster fritter in a unique chili sauce. It's different from the typical Chinese-style chili sauce. They prepared it using various cooking methods to keep things interesting. After that, we had sautéed domestic beef tenderloin with red wine sauce.
The meat was tender, and when you bit into it, the juice slowly filled your mouth. Itadakimasu! Looks delicious. So tender! The red wine sauce had a great balance of acidity, sweetness, and saltiness without being too overpowering. Mmm, so tender! It was rich and had a taste that's hard to replicate at home. Next was fresh pasta with a rich sea urchin cream sauce, topped with ikura.
The fresh pasta is chewy. It comes with a luxurious sea urchin sauce. Wow! The meal ended with a surprising anniversary plate. The fireworks caught everyone's attention! The cake was served in portions, and you could immediately tell it was made with high-quality fresh cream. The sweetness was elegant and the taste was absolutely delicious! It was a very satisfying birthday dinner. Gochisousama deshita!
This restaurant uses fresh ingredients, and each dish is carefully prepared and delicious. Thank you also for kindly allowing me to film. Thank you so much for watching until the end. Please consider supporting our channel through YouTube Super Thanks. Your subscriptions and likes are greatly appreciated. Take care, everyone. Woof!
