April 13, 2014

Pepperonchino Pasta Sauce Inspired By Muji

aI first came across this pasta sauce in Muji Hong Kong and then later on in the original Muji Japan. It's a small packet of ready to pour sauce for spaghetti and it’s so tasty! I have a habit of stocking up on cooking items & snacks whilst on my travels and as Muji UK does not have a food section (why not? Muji Japan & HK even has a cafe! *sad face*), I was not looking forward to running out.

So, I tried a home made version based on the flavours I could taste - since I couldn't read the Japanese ingredients list on the packet - and I’m pretty pleased with the result. And the best thing about this sauce is you just have to mix and shake all the ingredients together in a clean jam jar, pour it onto cooked spaghetti, mix and eat.

You can also pour it onto fish/meat/veg, bung it in the oven or the grill, and you have a seriously fast meal with made with minimal effort. I made enough sauce for a meal of 3 but feel free to double/triple the amount to store in the fridge. It should keep well for a week or so.

Sliced aubergines drizzled with the same sauce (grilled) & sweetcorn (boiled) went well as a side for this meal.    

[Muji's Pepperonchino Sauce for pasta ]

2 tbsp olive oil
3½ tbsp light soya sauce
1 tbsp golden syrup
1 tbsp tomato puree/paste
1 tsp garlic powder
½ tsp chilli flakes
Black pepper
Fresh parsley
1 tbsp seaweed powder

1. Add all of the above to a clean empty jam jar, apart from the seaweed powder, and shake to combined
2. Drizzle the desired amount to cooked spaghetti (or fish/meat/veg), mix well together and sprinkle seaweed powder on top

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Maira Gall