Wafu Butter Shoyu Pasta (Japanese Style Spaghetti)
Simple, quick and tasty Japanese-style "Wafu Pasta" made with spinach, mushrooms and bacon, then flavored with butter and soy sauce.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1600 ml water
- 160 g dry spaghetti (1.8mm)
- 1 ½ tsp salt
- 40 g Oriental spinach (or other types of spinach)
- 100 g mushroom of your choice (I used shimeji)
- 40 g bacon
- 1 tsp cooking oil
- 2 tsp butter
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 pinch salt and pepper
- finely chopped green onions
Instructions
- 1
Roughly cut 40 g Oriental spinach and 100 g mushroom of your choice. Cut 40 g bacon into cubes.
- 2
Bring a pot of 1600 ml water to a rolling boil and add 160 g dry spaghetti to a pan of boiling water along with 1 ½ tsp salt. Cook according to the instructions on the packaging.
- 3
Heat a frying pan on medium and add 1 tsp cooking oil and 2 tsp butter. Once the butter has melted, add the bacon and mushrooms.
- 4
Once the bacon is slightly crispy and the mushrooms are soft, add the spinach and 1 pinch salt and pepper.
- 5
Once the spaghetti is cooked, drain the water and transfer it to the frying pan. Add 1 tbsp Japanese soy sauce (koikuchi shoyu) and mix well.
- 6
Plate up and sprinkle with finely chopped green onions.
- 7
Enjoy!