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Murasaki Glass Herbarium

A FUSION OF ITALIAN & JAPANESE CUISINE
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Ingredients

2 Serving Size

• Yukon Gold Potato
(1 medium)

• Murasaki Sweet Potato
(1 medium for Chips)

• Senshyu Yellow Onion
(1 small)

• Extra-Virgin Olive Oil
(60 g or 4 Tbsp)

• Rosemary
(30 g or 1 Tbsp)

• Dry Ume
(30 g or 1 Tbsp)

• Japanese herb
(30 g or 1 Tbsp)

• Salt

• Shirataki Noodles
(2 packages)

 

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Step-by-Step

recipe

steps1

Put a large pot of water over high. When the water starts boiling add a pinch of Salt.

steps2

Peel off and finely chop the Senshyu Yellow Onion.

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steps3

Heat 2 Tbsp of Extra-Virgin Olive Oil in a skillet frying pan and then add the Senshyu Yellow Onion.  Sauté until golden and then turn off the heat.

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steps4

Peel off the Yukon Gold Potato. Finely chop it and place it on the skillet frying pan.  Add Rosemary and Japanese herbs.  Slowly add bit by bit some Boiling Water and cook until creamy and thick (about 20 minutes). Taste and adjust with Salt.

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steps5

Shirataki Noodles Preparation: Drain in a large sieve and wash under cold fresh running water Shirataki Noodles for about 2-3 minutes. Rinse them and boil them in a large pot with salted water for about 2 minutes.

steps6

Use tongs to move Shirataki Noodles and put in the skillet frying pan together with the sauce. Stir-fry and toss for about 3 minutes and add fresh Extra-Virgin Olive Oil and sprinkle with Dried Ume.

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steps7

Serve at once using tongs. Garnish and serve with Murasaki Sweet Potato Chips made with Rosemary, Dry Ume and previously prepared.

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