Shirasu Aglio e Olio (Wafu Pasta)
Bought some silver fish from @madamohseafoods ☺️ the other day and did a quick tempura fry topping on pasta.
Tempura is of course optional but I’m listing the recipe below.
How to Make Crispy Shirasu Tempura (Optional)
If you want to take this dish to the next level, try adding a crispy shirasu tempura topping!
Step 1: Prepare the Tempura Batter
Mix tempura flour and cold water to create a light batter. No need to overmix!
Heat vegetable oil to 190°C (375°F).
Step 2: Fry the Shirasu
Dip shirasu into the batter and transfer to the fryer.
Fry for 2-3 minutes or until crispy.
Drain on a paper towel and season with salt.
✨ Final Step: Top the pasta with crispy shirasu tempura and enjoy!
Ingredients (Serves 2)
150-200g pasta (preferably spaghetti that cottura at 11 mins)
150g shirasu
5 sliced garlic cloves
3 arbol chili
6 tbsp EVO
1 tsp Flaky Salt
1 tbsp Shirodashi from store bought bottle
1/3 cup Italian Parsley or Shiso chopped
Optional Shirasu Tempura (Crispy Topping)
80g tempura flour
50g cold water
1 bottle vegetable oil (for frying)
How to Make Shirasu Wafu Pasta
Step 1: Cook the Pasta
Bring 1.5L of water to a rolling boil in a large pot. Add 2 tsp of salt.
Add pasta and cook according to package instructions (typically 11 minutes).
Step 2: Prepare the Sauce
In a pan over medium heat, add olive oil, sliced garlic, and arbol chilies. Let it simmer for 5 minutes, stirring occasionally to prevent burning.
Add shirodashi for extra umami.
Step 3: Combine Pasta & Sauce
At the 8-minute mark of boiling the pasta, transfer the pasta directly into the pan along with ¼ cup of pasta water.
Add flaky salt (adjust to taste) and stir vigorously for 1 minute.
Add shirasu and stir for another minute.
Sprinkle with parsley or shiso and serve hot!
✅ Tip: If using fresh pasta, cook it separately (typically 2-4 minutes), then follow the same process for the sauce.