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.
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- 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, or substitute with salt (See Note)
- 4 Tbsp. Mentsuyu (Japanese noodle soup base)
- 1 Tbsp. butter
- 3 shiso leaves, chiffonaded (optional)
- Kizami Nori (shredded 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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.