📝 About This Recipe
Experience the soul-soothing harmony of East-meets-West with this classic Yoshoku staple, where Italian al dente pasta is transformed by the deep, savory power of Japanese 'umami.' This dish features a medley of earthy forest mushrooms sautéed in golden butter and finished with a delicate soy-dashi glaze that clings to every strand. It is a sophisticated yet comforting weeknight masterpiece that highlights the Japanese philosophy of enhancing simple ingredients with refined techniques.
🥗 Ingredients
The Pasta
- 200 grams Spaghetti (high-quality bronze-cut preferred)
- 1 tablespoon Kosher Salt (for the boiling water)
Aromatic Base and Mushrooms
- 2 tablespoons Unsalted Butter (divided into two 1-tbsp portions)
- 1 tablespoon Olive Oil
- 2 cloves Garlic (thinly sliced)
- 100 grams Shiitake Mushrooms (stems removed and sliced)
- 100 grams Shimeji or Enoki Mushrooms (bottoms trimmed and separated)
- 2 slices Bacon or Pancetta (cut into 1-cm batons for smoky depth)
Wafu Sauce Liquid
- 1.5 tablespoons Soy Sauce (Japanese dark soy sauce preferred)
- 1 tablespoon Mirin (for a hint of sweetness)
- 1/2 teaspoon Dashi Powder (instant kombu or bonito dashi)
- 1/4 cup Pasta Cooking Water (reserved from the pot)
Garnish and Finishing
- 1/2 sheet Nori (Seaweed) (shredded into fine strips (kizami nori))
- 2 stalks Scallions (finely chopped on a bias)
- 1 teaspoon Toasted White Sesame Seeds
- 1 pinch Shichimi Togarashi (Japanese seven-spice for a kick of heat)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the tablespoon of salt; it should taste seasoned like a light soup.
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2
Add the spaghetti to the boiling water. Cook for 1 minute less than the package instructions to ensure a perfect 'al dente' texture, as it will finish cooking in the pan.
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3
While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
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4
Add the bacon batons to the skillet. Fry until the fat has rendered and the edges are slightly crisp and golden.
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5
Toss in the sliced garlic. Sauté for about 30 seconds until fragrant, being careful not to let the garlic turn brown or bitter.
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6
Increase the heat to medium-high and add all the mushrooms. Sauté for 3-4 minutes without moving them too much at first to allow them to develop a deep, caramelized color.
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7
In a small bowl, whisk together the soy sauce, mirin, and dashi powder until combined.
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8
Just before draining the pasta, carefully scoop out 1/4 cup of the starchy pasta cooking water and set it aside.
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9
Drain the pasta and add it directly into the skillet with the mushrooms and bacon.
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10
Pour the soy-mirin mixture and the reserved pasta water over the noodles.
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11
Add the remaining 1 tablespoon of butter. Toss everything vigorously over medium heat for 1-2 minutes. The butter and starchy water will emulsify with the soy sauce to create a glossy, silk-like glaze.
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12
Taste a strand of pasta. If it needs more salt, add a tiny splash of soy sauce. If too dry, add another tablespoon of pasta water.
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13
Divide the pasta between two warmed bowls, ensuring the mushrooms and bacon are distributed evenly on top.
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14
Garnish generously with the shredded nori, chopped scallions, sesame seeds, and a dusting of shichimi togarashi for a professional finish.
💡 Chef's Tips
Always reserve more pasta water than you think you need; that liquid gold is the secret to a silky Wafu sauce. Don't wash your mushrooms with water; wipe them with a damp paper towel to prevent them from becoming soggy. Use a high-quality Japanese soy sauce (like Kikkoman or Yamasa) for the most authentic flavor profile. If you want a vegetarian version, omit the bacon and use a kombu-based dashi instead of bonito. Toasting your sesame seeds in a dry pan for 30 seconds before garnishing will unlock a much deeper nutty aroma.
🍽️ Serving Suggestions
Pair with a crisp, cold Japanese lager or a dry Ginjo Sake to cut through the richness of the butter. A side of Sunomono (Japanese cucumber salad) provides a refreshing acidity that balances the umami. Serve with a light Miso soup as a starter for a complete Yoshoku-style meal. For an extra indulgent touch, top the finished pasta with a single raw egg yolk or a soft-poached Onsen egg.