Experience a refreshing and unique fusion of flavors with our Cold Capellini with Hiroshima Oysters. This dish combines delicate capellini pasta with a tangy dashi sauce and fresh lemon juice, topped with exquisite Hiroshima oysters for a burst of umami.
Inspiring Quote
“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” – Craig Claiborne
Recipe Description
The Cold Capellini with Hiroshima Oysters recipe is a sophisticated blend of Italian and Japanese culinary traditions. Capellini, also known as angel hair pasta, is paired with a refreshing dashi-based sauce and the bright acidity of lemon juice. The highlight of this dish is the Hiroshima oysters, renowned for their plumpness and rich umami flavor. This combination creates a light yet flavorful dish perfect for a hot summer day or as an elegant appetizer. Over time, this dish has evolved to incorporate the best of both worlds, showcasing how diverse culinary elements can harmoniously come together.
Ingredients
- 200g capellini (angel hair pasta)
- 12 fresh Hiroshima oysters, shucked
- 1 cup dashi broth
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Fresh chives or green onions, finely chopped
- Lemon zest for garnish
- Salt and black pepper to taste
Procedure
- Prepare the Dashi Sauce: In a small saucepan, combine the dashi broth, soy sauce, and mirin. Bring to a gentle simmer over medium heat, then remove from heat and let cool. Stir in the lemon juice and set aside.
- Cook the Capellini: Bring a large pot of salted water to a boil. Add the capellini and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process. Drizzle with olive oil and toss to prevent sticking.
- Prepare the Oysters: In a skillet, heat a small amount of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the shucked oysters and cook briefly until they are just heated through. Season with a pinch of salt and black pepper.
- Combine the Ingredients: In a large bowl, toss the chilled capellini with the dashi sauce. Divide the pasta among serving plates.
- Top with Oysters and Garnish: Place the cooked oysters on top of the capellini. Garnish with finely chopped chives or green onions, a sprinkle of lemon zest, and an additional drizzle of lemon juice if desired.
- Serve: Serve immediately, ensuring the dish remains chilled for a refreshing experience.
Conclusion
Delight in the sophisticated flavors of our Cold Capellini with Hiroshima Oysters. This dish combines the best of Italian and Japanese cuisines, creating a refreshing and elegant meal perfect for any occasion.
Additional Notes
- Region of Origin: This fusion dish incorporates elements from both Italy and Japan.
- Storage: This dish is best enjoyed fresh. If necessary, store in an airtight container in the refrigerator for up to one day.
- Tips and Tricks: Ensure the dashi sauce is fully cooled before tossing with the pasta to maintain the refreshing quality of the dish. Adjust the amount of lemon juice to your taste preference.
Beverage Pairings
Pair this dish with a crisp white wine such as Sauvignon Blanc or a dry sake for a perfect complement to the umami flavors. For non-alcoholic options, a chilled green tea or sparkling water with a hint of lemon would be ideal.
Common Questions and Answers
- Can I use a different type of oyster?
- Yes, while Hiroshima oysters are preferred for their flavor, you can substitute with other fresh oysters available in your region.
- What can I use if I don’t have dashi broth?
- You can make a quick dashi using instant dashi granules or substitute with a light vegetable broth, though the flavor profile will slightly differ.
- How do I ensure the pasta doesn’t stick together?
- Rinse the cooked capellini under cold water and toss with a bit of olive oil to prevent sticking.
Try our Cold Capellini with Hiroshima Oysters recipe and share your thoughts in the comments below!
