Rika's TOKYO CUISINE: Wasabi and Home-dried Mushroom Pasta
Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Wasabi and Home-dried Mushroom Pasta (2) Rika's Nostalgic Omelet.

(1) Wasabi and Home-dried Mushroom Pasta

Ingredients (Serves 2)
160 g pasta (1.6 mm thick)
Coarse sea salt (2 tbsp per 2 L)
2 cloves garlic
2 tbsp olive oil
2 handfuls assorted mushrooms
King oyster (Eryngii)

1/4 tsp granulated chicken soup
1 tsp wasabi
2 tsp soy sauce
20 g butter
2 tsp olive oil (for finishing)

Shiso leaves, as desired
Black pepper, as desired
Grated parmesan cheese, as desired

1. Cut the mushrooms into large pieces and dry in an oven for 20 minutes at 120 degrees Celsius.
2. Cook the garlic in olive oil over low heat.
3. Boil the water and add the salt. Cook the pasta a minute less than the instructions on the package.
4. To the garlic oil, add some pasta (cooking) water, wasabi and other seasonings.
5. Add the pasta and mushrooms to incorporate.
6. Top with shiso leaves and black pepper, grated parmesan to serve.

(2) Rika's Nostalgic Omelet

Ingredients (Serves 2)
150 g ground pork
1 onion (small)
1/2 tsp coarse sea salt
A pinch of black pepper
Vegetable oil

4 eggs
2 tsp sugar
1/4 tsp coarse sea salt
Vegetable oil

Green beans, as desired
Green asparagus, as desired
Ketchup, to taste

1. Chop the onion. Stir fry the ground pork and onions and season with salt and pepper.
2. Beat the eggs with salt and sugar. Combine with the ground pork.
3. Pour half of the mixture into a hot, oiled pan.
4. Cook over medium heat for about 20 seconds, then reduce the heat to low. Fold into an omelet.
5. Garnish with blanched asparagus spears and serve with ketchup.