The Ultimate Japanese-Style Pasta with Separately Boiled Noodles
ID: 84fc3386...
This is the ultimate Japanese-style pasta that skips butter and maximizes the richness of olive oil and the savory depth of mushrooms. The savory aroma of garlic and bacon combined with the dual umami of kombu dashi and hondashi creates a sauce that clings perfectly to the pasta, redefining your concept of Japanese-style pasta with every bite.
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🍳 Cooking Flow
Cut the garlic, mushrooms, and bacon into bite-sized pieces. → Heat olive oil in a frying pan, slowly stir-fry the garlic and bacon, then add the mushrooms and stir-fry together. → Add seasonings (dashi, soy sauce, sake, mirin, and chili pepper) to prepare the sauce. → Boil the spaghetti al dente in water with a 0.8% salt concentration. → Toss the pasta and pasta water into the sauce, then finish by adding olive oil and chopped green onions before serving.
Cooking Steps
Brief Cooking Order
Cut the garlic, mushrooms, and bacon into bite-sized pieces. → Heat olive oil in a frying pan, slowly stir-fry the garlic and bacon, then add the mushrooms and stir-fry together. → Add seasonings (dashi, soy sauce, sake, mirin, and chili pepper) to prepare the sauce. → Boil the spaghetti al dente in water with a 0.8% salt concentration. → Toss the pasta and pasta water into the sauce, then finish by adding olive oil and chopped green onions before serving.
Introduction
This is the ultimate Japanese-style pasta that skips butter and maximizes the richness of olive oil and the savory depth of mushrooms. The savory aroma of garlic and bacon combined with the dual umami of kombu dashi and hondashi creates a sauce that clings perfectly to the pasta, redefining your concept of Japanese-style pasta with every bite.
Step 1
Finely mince the garlic (2 cloves).
Step 2
Trim the stems of the shiitake mushrooms (50g) and slice the caps to less than 1cm thickness. Slice the stems thinly as well to use.
Step 3
Cut the king oyster mushrooms (50g) in half lengthwise, then slice into slightly thick pieces.
Step 4
Tear the hiratake mushrooms (100g) into bite-sized pieces by hand.
Step 5
Cut the thick-sliced block bacon (80g) into rectangular batons (divided into 3 sections).
Ingredients List
Important Notes
💡 By keeping the garlic and bacon separate on opposite sides of the pan initially rather than mixing them, you prevent the garlic from burning while effectively drawing out the umami from the bacon.
💡 Stir-frying the mushrooms thoroughly removes excess moisture and significantly boosts their umami and aroma.
⚠️ After adding the seasonings, be careful not to let the sauce boil down too much.
✨ It is recommended to use fresh, high-quality olive oil for the finishing touch to enhance the overall flavor profile.
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