Espaguetis Wafu con salsa de tomate y shiso

Ingredientes

• ¼ cup soy sauce
• 3 ½ tablespoons rice vinegar
• 2 teaspoons miso paste
• 2 tablespoons sugar
• 1 ½ teaspoon dashi granules
• 1 1/2 tablespoon sesame oil
• 1 tablespoon extra virgin olive oil
• 550gr tomatoes (about 3 roma tomatoes)
• Pinch of salt (optional)
• 1 pound dry spaghetti or angel hair spaghetti
• 4-6 shiso leaves, shredded

Preparación

1. 1

   Bring a small pot of water to boil.

2. 2

   Cut an X across the skin of the tomatoes, starting from the top side opposite of the stem, all the way down to the stem.

3. 3

   Add the tomatoes to the boiling water and leave for 20-30 seconds, until the skin begins to peel.

4. 4

   Remove the tomatoes and place them on a flat surface. Let cool for a few minutes.

5. 5

   Peel the skin using your fingers and remove the stem with a paring knife or a stem corer.

6. 6

   Add the tomatoes and all of the remaining ingredients for the sauce in a blender, and blend until smooth.

7. 7

   Transfer the sauce to a bowl and refrigerate.

8. 8

   Bring a pot of salted water to boil and cook the spaghetti according to the directions on the package.

9. 9

   Drain and rinse under cold water. Drain well.

10. 10

    Divide the pasta into serving sizes and pour the sauce on top.

11. 11

    Top with shiso leaves and serve.