Japanese style spicy seafood pasta【90 years old Iron Chef】

Home cooking taught by Japanese cuisine chef Rokusaburo Michiba. This time, it's a simple and delicious "Dojo Original Salted Spicy Pasta. Just mix all the ingredients with the sauce and stir-fry. The recipe, which is similar to golden fried rice, results in a rich, buttery salty sauce that is well mixed with the pasta. Why not add this to your repertoire of home lunches that will keep your stay-home going?
Ingredients
Pasta: 1 serving
Rape blossoms: 3 stems
Maitake mushroom: 1/4 pack
Yari-squid: 1 cup
Salty sauce*: 1
Parmesan cheese: appropriate amount
(Shiokara sauce*)
Salted squid: 50g
Butter: 20g
1 tablespoon sake
Soy sauce: a little
A pinch of chili pepper
Pepper: a little
About Dojo Rokusaburo
Born in 1931, Dojo Rokusaburo opened Ginza Rokusan-tei in 1971, became the first "Iron Chef of Japan" on Fuji Television's "Iron Chef" in 1993, opened Kaiseki Michiba in 2000, and received the Outstanding Technical Award "Contemporary Master Craftsman" in 2005 and the Order of the Rising Sun, Gold Rays with Rosette in 2007.
About Tetsujin's Kitchen
Dojo Rokusaburo carefully explains the recipes of home cooking such as "Onigiri", "Chinese cabbage salad", "Ginger-yaki", "Meat and potatoes". For more videos, please follow this link: bit.ly/39ApBcG
Translated with www.DeepL.com/Translator (free version)