Radish Peperoncino Sansho-Style

• 5 Radish
• 5 Asparagus (thin)
• 1 Thin green onions or scallions
• 1 tsp Dashi stock granules (Japanese)
• 1 tsp Soy sauce
• 1 Sansho Japanese pepper
• 1 tbsp Olive oil
• 1/2 piece Garlic
• 1 Red chili pepper
• 90 grams Spaghetti (1.6mm)
• 1 Salt

1. Cut the radish into 6-8 pieces vertically.
2. Sprinkle lightly with salt (not listed).
3. Boil the pasta in plenty of hot water.
4. Add the olive oil and minced garlic to a frying pan and cook on low heat.
5. When the garlic has become fragrant add the sliced chili pepper and cook slowly.
6. Increase to medium heat and add the radish from Step 1.
7. Cook lightly until both sides have browned.
8. Boil the asparagus until still somewhat stiff and cut into bite-sized pieces.
9. Add to the frying pan.
10. Add 2 tablespoons of the pasta boiling water and the Japanese dashi and continue cooking.
11. Add the pasta, mix in and cook well.
12. Add the soy sauce and sansho, mix, and stop the heat.
13. Transfer to a serving plate and top with a little olive oil.
14. Sprinkle some chopped green onion on top.
15. Give it a light mix from the bottom of the plate and it's complete.

green onions, soy sauce, sansho japanese pepper, olive oil, garlic, red chili pepper, salt

Taken from cookpad.com/us/recipes/154812-radish-peperoncino-sansho-style (may not work)