Tamagawa Salad

Ingredients

400g beef 牛小間切れ肉
1 bunch nira chives
320g spaghetti pasta
2 cloves garlic
3 osaji olive oil
20g butter
4 osaji mentsuyu めんつゆ（4倍濃縮）
2 osaji sake
200cc pasta water
salt
black pepper

Steps

1. Cut the Chinese chives into 4cm pieces. Remove the core of the garlic and mash it.
2. Bring plenty of water to a boil in a pot and add salt (not included in the recipe; roughly 1 tablespoon for 2 liters of water is a good rule of thumb). Add the spaghetti and cook until al dente, about 1 minute less than the time indicated on the packet.
3. While the spaghetti is boiling, make the sauce. Put the garlic from step 1 and olive oil (1/2 tablespoon) in a frying pan and heat over low heat. When the aroma comes out, add the minced beef and fry over medium heat.
4. When the beef has changed color, add the noodle soup base (4x concentrated) and sake and stir fry.
5. Scoop the boiling water from the pasta in step 2 into the pot (1 ladle, about 100 ml) and add olive oil (1 tablespoon). Heat while stirring until the oil is well mixed. *Scoop out the boiling water while the spaghetti is boiling.
6. Drain the boiled spaghetti and add it, then add the chives and stir fry everything together. Turn off the heat and add the butter. Taste and add salt and pepper to taste.

Reference

Nadia