📝 About This Recipe
Experience the soul-soothing harmony of Wafu-Pasta, a unique Japanese-Italian fusion that marries the silky elegance of Al Dente spaghetti with the deep, earthy umami of forest mushrooms. This dish features a luxurious glaze of nutty browned butter and premium Japanese soy sauce, elevated by a hint of garlic and a whisper of dashi. It is a sophisticated, quick-cooking masterpiece that highlights the delicate textures of Shiitake, Shimeji, and Enoki mushrooms.
🥗 Ingredients
The Pasta
- 200 grams Spaghetti (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Kinoko (Mushroom) Medley
- 4-5 pieces Shiitake Mushrooms (stems removed, caps thinly sliced)
- 100 grams Shimeji (Brown Beech) Mushrooms (base trimmed, pulled into individual strands)
- 100 grams Maitake (Hen-of-the-Woods) Mushrooms (torn into bite-sized pieces)
- 50 grams Enoki Mushrooms (roots trimmed, separated)
The Sauce Base
- 3 tablespoons Unsalted Butter (divided into two portions)
- 1 tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic (finely minced)
- 1.5 tablespoons Japanese Soy Sauce (Shoyu) (use a high-quality brewed soy sauce)
- 1/2 teaspoon Dashi Powder (or 2 tablespoons of liquid dashi stock)
- 1 tablespoon Sake (dry Japanese rice wine)
- 1/4 cup Pasta Water (reserved from the boiling pot)
Garnish and Finishing
- 1/2 sheet Nori (Roasted Seaweed) (cut into very thin strips (kizami nori))
- 2 stalks Scallions (finely sliced on the bias)
- 1 pinch Black Pepper (freshly cracked)
- 1 pinch Shichimi Togarashi (optional, for a spicy Japanese kick)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of salt; the water should taste like the sea.
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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.
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3
While the pasta cooks, heat a large wide skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter.
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4
Once the butter begins to foam, add the Shiitake, Shimeji, and Maitake mushrooms. Do not crowd the pan; let them sear undisturbed for 2-3 minutes until golden brown.
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5
Add the minced garlic and the Enoki mushrooms to the skillet. Sauté for another 60 seconds until the garlic is fragrant but not browned.
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6
Deglaze the pan with the sake, scraping up any delicious browned bits (fond) from the bottom of the skillet.
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7
Stir in the dashi powder and the remaining 2 tablespoons of butter. Allow the butter to melt and slightly brown, smelling nutty and toasted.
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8
Before draining the pasta, carefully scoop out about 1/2 cup of the starchy pasta cooking water and set it aside.
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9
Drain the pasta and transfer it directly into the skillet with the mushrooms.
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10
Pour the soy sauce and 1/4 cup of the reserved pasta water over the noodles.
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11
Increase the heat to high and toss everything vigorously for 1-2 minutes. The pasta water and butter should emulsify into a glossy, light sauce that coats every strand.
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12
Taste and adjust seasoning with a crack of black pepper. The soy sauce usually provides enough salt, so taste before adding more.
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13
Plate the pasta into warmed bowls, ensuring the mushrooms are distributed evenly on top.
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14
Finish with a generous garnish of shredded nori, sliced scallions, and a dusting of shichimi togarashi if you enjoy a little heat.
💡 Chef's Tips
Always use a variety of mushrooms to get different textures—the snap of Shimeji and the silkiness of Shiitake are key. Never wash your mushrooms with water; wipe them with a damp paper towel to prevent them from becoming soggy. Reserving pasta water is non-negotiable; the starch is what creates the 'sauce' bond between the soy-butter and the noodles. If the sauce looks too oily, add a splash more pasta water and toss rapidly to emulsify. Use a high-quality Japanese soy sauce (like Yamasa or Kikkoman) rather than a generic grocery brand for a cleaner flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Junmai Ginjo Sake or a dry Italian Pinot Grigio. Serve alongside a simple green salad with a ginger-miso dressing. A side of lightly charred edamame with sea salt complements the umami flavors perfectly. For a non-alcoholic pairing, try a hot cup of roasted Hojicha green tea. For an extra touch of luxury, top with a single soft-poached egg (Onsen Tamago) to create a creamy coating.