Wafu Butter Shoyu Pasta (Japanese Style Spaghetti)

Method10 steps · about 15 min

1. 1

   Step 1: Fill a pot with 1600 ml water and bring to a rolling boil. Add 1 tbsp salt, give it a stir and then drop in 180 g dry spaghetti. Boil for 1 minute less than the packaging states.

   Uses 1600 ml water · 1 tbsp salt (approx. 1% of water weight) · 180 g dry spaghetti (1.7-1.8 mm)

   
2. 2

   Step 2: While you wait, heat a large skillet over medium-low. Add 50 g bacon in a single layer and fry gently to render the fat. If using leaner bacon, add a splash of cooking oil.

   Uses 50 g bacon (with visible fat, cut into short strips) · cooking oil (only if bacon is lean)

   
3. 3

   Step 3: Once the bacon is lightly browned and its fat has rendered, add the sliced mushrooms and diced garlic (1 clove). Give the mushrooms a light sprinkle of the separate mushroom salt. Fry mostly undisturbed for 2–3 minutes until the moisture evaporates and the garlic and mushroom edges turn lightly golden.

   Brown mushrooms and garlic · 3 minUses Rendered bacon and its fat · 4 fresh shiitake mushrooms (about 100 g), sliced 1/4 inch thick · 1 clove garlic, finely diced · A light sprinkle of salt for the sliced mushrooms

   
4. 4

   Step 4: Pour 1 tbsp sake into the pan along with ⅛ tsp dashi granules. Scrape the bottom of the pan to lift the caramelized bits off of the surface, and mix it into the other ingredients.

   Uses Bacon, browned mushrooms and garlic · 1 tbsp sake (or dry sherry/wine) · ⅛ tsp dashi granules

   
5. 5

   Step 5: Add 100 g Oriental spinach and stir for 15-20 seconds until wilted. Then, push everything to one side and pour ½ tbsp mirin into the empty space. Let it bubble for 10 seconds, then mix it with the rest of the ingredients.

   Uses Sake-and-dashi seasoned bacon-mushroom mixture · 100 g spinach, washed, dried and cut into bite-sized pieces · ½ tbsp mirin

   
6. 6

   Step 6: Push the toppings aside and pour 2 tsp of the total 1 tbsp soy sauce directly onto the exposed pan. Let it sizzle 10 seconds, mix and reduce heat to lowest. Keep the remaining 1 tsp soy sauce for the off-heat finish. If needed, add a splash of starchy water from the pasta pot to prevent sticking.

   Uses Wilted spinach and mirin-seasoned toppings · 2 tsp from the total 1 tbsp soy sauce · Optional splash of starchy water from the cooking pot

   
7. 7

   Step 7: Reserve up to 4 tbsp starchy water from the same pasta pot. Lift the nearly cooked spaghetti into the toppings with tongs and toss, adding reserved water gradually until the pasta finishes cooking and looks glossy. You may not need all of it.

   Uses Soy-seasoned bacon, mushroom and spinach toppings · Spaghetti cooked one minute short of its package time · Up to 4 tbsp starchy pasta cooking water reserved from the same pot

   
8. 8

   Step 8: Turn off the heat. Stir in 1 tbsp room-temperature unsalted butter and the remaining 1 tsp soy sauce until evenly distributed.

   Uses Combined cooked pasta and toppings · 1 tbsp unsalted butter (at room temperature) · Remaining 1 tsp soy sauce

   
9. 9

   Step 9: Squeeze a few drops of lemon juice over the pasta and mix once more.

   Uses Finished butter-and-soy pasta · lemon juice (a few drops )

   
10. 10

    Step 10: Divide into serving bowls and top with kizami nori (shredded nori), chopped green onions, shredded shiso leaves, and ground black pepper to taste. Enjoy!

    Uses Lemon-finished wafu pasta · kizami nori (shredded nori) (optional) · chopped green onions (to taste) · shiso leaves (optional, sliced thin) · ground black pepper (to taste)