Wafu Pasta (Japanese-Style Spaghetti)
If you are looking for a popular Japanese pasta recipe, this 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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Servings: 1
Ingredients
- 3.5 oz spaghetti
- 3.5 oz shimeji mushrooms or other types of mushrooms
- 0.35 oz salted butter (for the mushrooms)
- pinch of salt (for the mushrooms)
- 1 green onion / scallion
- 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 the mushrooms and separate them into individual pieces. Thinly slice the 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) and stir to dissolve. Cook the spaghetti for about 30 seconds less than the time indicated on the package. In the meantime, proceed with the next step.
- Heat butter in a pan over medium heat. Once the butter has melted, add the mushrooms and sauté until lightly browned. Then, add the pasta cooking water (as specified in the recipe) 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 to combine until only a small amount of liquid remains.
- Turn off the heat, then add butter and soy sauce to the pan, tossing the spaghetti until the butter has melted from the residual heat.
- 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.
Nutrition
Calories: 544.54kcal Carbohydrates: 79.97g Protein: 17g Fat: 18.13g Saturated Fat: 10.47g Polyunsaturated Fat: 1.18g Monounsaturated Fat: 4.33g Trans Fat: 0.66g Cholesterol: 42.66mg Sodium: 817.46mg Potassium: 614.96mg Fiber: 6.29g Sugar: 4.46g Vitamin A: 615.56IU Vitamin C: 2.26mg Calcium: 37.67mg Iron: 2.26mg
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