Several weeks ago, Jen from Taste of Home asked me if I have Japanese style pasta recipes (the girl knows what she’s talking about!).
What is Japanese pasta?? You might ask. Yes, not Ramen, no Udon, not Soba, but pasta. Japanese pasta is simply Italian pasta prepared with Japanese ingredients and flavors. Italian food is very popular in Japan, and as I had mentioned in my Creamy Mushroom & Bacon Spaghetti post before, some people do think Japan has the best Italian food outside of Italy. What’s interesting is one of the Italian bloggers that I met recently also said the same thing.
When Italian food was introduced to Japan around the post war period, only Italian style pasta was served. Then around the ’70s, people started experimenting with Japanese flavors and ingredients. Now Japanese style pasta (also known as Wafuu Pasta) are very popular in Japan and there are many kinds of Wafuu pasta that we eat at home or at restaurants. Today I’m sharing one recipe that my family loves and I will share more Japanese style pasta in the future.
Have a wonderful weekend everyone!
- 2-3 servings Spaghetti
- 1 Bunashimeji (brown beech mushroom), rinsed and the bottom discarded
- 2 Shiitake mushrooms, rinsed and sliced
- 4 Mushrooms, rinsed and sliced
- 1 Package of Enoki (I didn’t have this today), rinsed and the bottom discarded
- 1 Tbsp. olive oil
- 2 Tbsp. sake
- 1 can tuna in oil/water, drained
- 1 tsp. Konbucha* (See Note) or salt
- 4 Tbsp. Mentsuyu (Japanese noodle soup base for Soba and Udon noodles)
- 1 Tbsp. butter
- 3 shiso leaves, chiffonaded (optional)
- Kizami Nori
- In a large pot, bring water to a boil and start cooking spaghetti according to the package instruction but minus 1 minute because you will cook spaghetti again later.
- In a large skillet, heat oil on medium high and cook mushrooms.
- After a few minutes, add sake and let it evaporate while you sauté with wooden spoon.
- Add tuna from the can and mix.
- Add Konbucha, Mentsuyu, and butter and mix all together. Scoop one ladle of pasta’s cooking water and add as needed.
- Add drained pasta in the pan and mix well by shaking the pan. Serve immediately with shiso leaves and Kizami Nori.
*This is not Kombucha, a fermented drink. Konbucha/Kobucha is made from Konbu seaweed. It is full of konbu glutamine and asparagine umami deliciousness. Konbucha is a salty seasoning so if you can’t find this, you can substitute with salt instead. But Konbu gives nice umami… I hope you can find this seasoning. At Japanese supermarkets, you can find it in the tea section as we drink it as a tea.