If you are looking for a Japanese pasta recipe, Wafu Pasta is definitely worth trying. Its unique flavor, created by combining butter, soy sauce, and mushrooms, is sure to captivate you.
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What is Wafu Pasta?
Wafu Pasta refers to pasta dishes made with Japanese ingredients and seasonings. "Wafu" means Japanese-style, and there is no specific flavor profile associated with it. In other words, the seasoning can vary widely. Soy sauce, mentsuyu (Japanese noodle soup base), and dashi broth are commonly used as seasonings, and mushrooms and vegetables familiar to Japanese people are often added as ingredients. As long as a dish includes pasta and some of these elements, it can be considered wafu pasta.
Among the various types of wafu pasta, one of the most popular in Japan is pasta made with butter, soy sauce, and mushrooms. This combination is well-known in Japan and is an easy way to create a Japanese flavor. It is one of the dishes many Japanese people think of when they hear the term 'wafu pasta.' I encourage you to try it with this recipe.
The role of mushrooms
One of the most common ingredients used in wafu pasta is mushrooms.
Mushrooms have been a staple in Japanese cuisine for a long time, and they are rich in the umami component known as glutamic acid. This umami pairs well with Japanese seasonings such as soy sauce, miso, and dashi, adding depth to the dish. Typical Japanese mushrooms include the following:
- Shimeji
- Shiitake
- Maitake
- Enoki
- Matsutake
Among these, shimeji mushrooms are the most popular choice for wafu pasta. They are rich in umami, and their crunchiness adds texture. While you can make this dish with other types of mushrooms or even omit them, I highly recommend using shimeji if possible. They will add a distinct flavor and texture, making your wafu pasta even more delicious.
Topping options
Various toppings can be added to this dish. Common ingredients include green onions (scallions), nori seaweed, and shiso leaves (perilla), which add color and flavor to the dish. While the recipe calls for green onions, you can use other toppings to suit your taste.
Varieties of wafu pasta
In Japan, there are many unique pasta dishes that have developed independently. All of them can be classified as 'wafu pasta' because they incorporate Japanese elements, but they are usually referred to by their own distinct names. On my blog, I feature the following Japanese pasta dishes:
- Napolitan (Japanese Ketchup Pasta)
- Tarako Spaghetti
Each of these dishes has a flavor profile that is quite different from the wafu pasta recipe on this page. If you are looking for Japanese pasta recipes, be sure to give these a try. Each one has its own unique characteristics and is worth trying.
📋Step-by-step recipe
Ingredients
- 3.5 oz spaghetti
- 3.5 oz shimeji mushrooms (Other types of mushrooms can also be used.)
- - 0.35 oz salted butter (for the shimeji mushrooms)
- - pinch of salt (for the shimeji mushrooms)
- 1 green onions / scallions
- ⅓ cup pasta cooking water (prepared in step 2)
Seasonings:
- 0.35 oz salted butter
- 2 tsp soy sauce
Instructions
🕒 Total: 15 mins
Step 1
Trim off the base of shimeji mushrooms and separate them into individual pieces. Thinly slice green onion.
Step 2
Bring a large pot of water to a boil, then add salt (about 1% of the water's volume, not included in the recipe). Cook the spaghetti for about 30 seconds less than the package instructions. In the meantime, proceed with the next step.
Step 3
Heat butter in a pan over medium heat. Once the butter has melted, add the shimeji mushrooms and sauté until slightly browned. Then, add the pasta cooking water and let it simmer for about 1 minute before turning off the heat.
Step 4
Once the spaghetti is cooked, drain it in a colander. Add the spaghetti to the pan and cook over medium heat, tossing it with the mixture until only a small amount of liquid remains.
Step 5
Turn off the heat, add butter and soy sauce to the pan, and let the butter melt with the residual heat while tossing the spaghetti.
Step 6
Serve on a plate and top with the green onions.
To Store
You can store it in the refrigerator for up to 2 days. However, it is best to consume it as soon as possible after cooking to enjoy its optimal texture.
Tips on how to make
- Cook the spaghetti in a large pot of boiling water. Using too little water can cause the spaghetti to stick together.
- Butter and soy sauce should be added after turning off the heat. Adding them at this stage helps preserve their flavors.
Recipe card
Wafu Pasta (Japanese Mushroom and Butter Soy Sauce Spaghetti)
Ingredients
- 3.5 oz spaghetti
- 3.5 oz shimeji mushrooms (Other types of mushrooms can also be used.)
- - 0.35 oz salted butter (for the shimeji mushrooms)
- - pinch of salt (for the shimeji mushrooms)
- 1 green onions / scallions
- ⅓ cup pasta cooking water (prepared in step 2)
Seasonings:
- 0.35 oz salted butter
- 2 tsp soy sauce
Instructions
- Trim off the base of shimeji mushrooms and separate them into individual pieces. Thinly slice green onion.
- Bring a large pot of water to a boil, then add salt (about 1% of the water's volume, not included in the recipe). Cook the spaghetti for about 30 seconds less than the package instructions. In the meantime, proceed with the next step.
- Heat butter in a pan over medium heat. Once the butter has melted, add the shimeji mushrooms and sauté until slightly browned. Then, add the pasta cooking water and let it simmer for about 1 minute before turning off the heat.
- Once the spaghetti is cooked, drain it in a colander. Add the spaghetti to the pan and cook over medium heat, tossing it with the mixture until only a small amount of liquid remains.
- Turn off the heat, add butter and soy sauce to the pan, and let the butter melt with the residual heat while tossing the spaghetti.
- Serve on a plate and top with the green onions.
Notes
- You can store it in the refrigerator for up to 2 days. However, it is best to consume it as soon as possible after cooking to enjoy its optimal texture.
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