Japanese-Style Mushroom Pasta

Name: Japanese-Style Mushroom Pasta
Total time: 20 min
Yield: Serves 2
Ingredients: Bacon (thin slices) 2 slices (about 40 g); Shimeji mushrooms 1 pack (about 100 g); Enoki mushrooms 1/2 bag (about 100 g); Garlic (tube paste is OK) 1 tsp; Spaghetti (1.6–1.7 mm thick) 200g; Butter (salted is OK) 10g; Dashi granules (Japanese soup stock) 1/2 tsp; Shredded nori (seaweed) A pinch each; Water 2L; Salt 1 tbsp; Olive oil (vegetable oil is OK) 1 tbsp; Soy sauce 1 1/2–2 tbsp; Pepper A pinch

💪 If you exercise

Serves 2 · About 20 min
Spaghetti with stir-fried shimeji, enoki and bacon, seasoned with soy sauce and dashi granules, and finished with butter.

① Boil water and cut the ingredients→② Boil the spaghetti→③ Stir-fry the toppings→④ Mix with the noodles and season→⑤ Top with nori

What to buy

Meat

Bacon (thin slices)2 slices (about 40 g)

Vegetables

Shimeji mushrooms1 pack (about 100 g)Enoki mushrooms1/2 bag (about 100 g)Garlic (tube paste is OK)1 tsp

Dry noodles, dairy & dry goods

Spaghetti (1.6–1.7 mm thick)200gButter (salted is OK)10gDashi granules (Japanese soup stock)1/2 tspShredded nori (seaweed)A pinch each

Check what you already have

WaterFor boiling the spaghetti2LSaltFor boiling1 tbspOlive oil (vegetable oil is OK)1 tbspSoy sauce1 1/2–2 tbspPepperA pinch

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How to make it

Boil water and cut the ingredients

High heat (for the water)About 10 min

Put 2 L water in a large pot over high heat
On a cutting board, cut off the hard base of the shimeji and pull them apart into small clumps with your hands
Cut 2 cm off the base of the enoki, cut in half crosswise, and pull apart
Cut the bacon into 1 cm wide pieces

How to tell it's doneThe mushrooms are pulled apart, with no clumps of base left.

Boil the spaghetti

Medium heat1 min less than the bag says

When it boils, add 1 tbsp salt, put in the spaghetti spread out like a fan, and loosen with chopsticks
Keep the heat at medium so it doesn't boil over, and cook 1 min less than the package says (because you'll finish it in the frying pan later)
Before draining in a colander, scoop out 100 ml of the pasta water with a ladle and save it

How to tell it's doneEat 1 strand: there is still a tiny bit of firmness in the middle.

Stir-fry the toppings

Medium heatAbout 4 min

While the pasta boils, put 1 tbsp olive oil and 1 tsp garlic in a frying pan and put on medium heat
When it smells good, add the bacon and stir-fry for 1 minute
Add the shimeji and enoki, stir-fry for 3 minutes, and sprinkle with a pinch of pepper

How to tell it's doneThe mushrooms are soft and have shrunk to about half, and the edges of the bacon are crispy.

Mix with the noodles and season

Medium heatAbout 1 min

Add 1/2 tsp dashi granules to the 100 ml of saved pasta water and dissolve
Put the drained spaghetti and the pasta water with dashi into the frying pan
Pour 1 1/2 tbsp soy sauce around the edge of the pan and stir-fry for 1 minute, mixing with tongs
Turn off the heat, add 10 g butter and mix. Taste it, and if it's bland, add 1/2 tsp soy sauce

How to tell it's doneAlmost no liquid is left on the bottom of the pan, and the noodles are light brown and glossy.

Be carefulSoy sauce burns easily where it hits the edge of the pan. Mix right after adding it.

Serve and top with nori

Right away

Put on plates and top each with a pinch of shredded nori

ReadyEat while warm.

📚 Learn more about this dish

🥬 Ingredient guide

Dashi Ninniku (garlic)Shoyu (soy sauce)

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)Mawashi-ireru (pour in a circle)

If it didn't work out

Too saltyThe salt in the pasta water and the soy sauce added up. Next time start with 1 tbsp soy sauce.

The noodles are too softYou boiled it for the full time on the package in step 2. Next time boil 1 minute less and finish it in the frying pan.

It is dryNot enough pasta water. Next time save extra pasta water, add 2 tbsp, and mix.

The mushrooms are wateryThey weren't stir-fried long enough in step 3. Stir-fry until soft.

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Made by YUU, a teen who loves cooking → About me