How to Make Butter Shoyu Pasta That Hooks You in 15 Minutes

By Sudachi · 15 min

Ingredients

Instructions

1. Bring 1600 ml water to a rolling boil in a pot. Stir in 1 tbsp salt, then add 180 g dry spaghetti and cook for 1 minute less than the package time.
2. Meanwhile, heat a large skillet over medium-low. Add the bacon in a single layer and fry gently until the fat renders out. If the bacon is lean, add a splash of cooking oil.
3. Add the shiitake mushrooms and garlic. Fry without stirring for 2 to 3 minutes, until the garlic is fragrant and golden.
4. Add 1 tbsp sake and the dashi granules. Scrape up the browned bits from the pan and mix them in.
5. Add the spinach and stir for 15 to 20 seconds until wilted. Push everything aside, pour in the mirin, let it bubble for 10 seconds, then mix it in.
6. Push everything aside again and add 2/3 of the 1 tbsp soy sauce to the pan. Let it sizzle for 10 seconds, stir everything together, then turn the heat to lowest. If the pan looks dry, add a splash of pasta water.
7. Reserve 4 tbsp of pasta water. Lift the al dente spaghetti into the pan with tongs. Add the reserved water a little at a time, mixing until the pasta is slightly glossy; you may not need it all.
8. Turn off the heat. Stir in the butter and the remaining soy sauce until evenly mixed.
9. Add a few drops of lemon juice and toss once more.
10. Divide among bowls and top with shredded nori, chopped green onions, shredded shiso (if using) and black pepper to taste.

Summarized from Sudachi's video. Watch it for the details.

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