Shoyu Butter Pasta

Shoyu Butter Pasta

 

The Lowdown: 

Day 8 in our 20 pastas 20 minutes series: Shoyu butter pasta with shimeji and bacon.

Here’s what you should make when you’re craving pasta but want something savoury for the Asian palete. It’s a wafu (i.e. Japanese style) pasta what that carries an umami-rich sauce that will keep you coming back for more 👌🏻 The sauce is super versatile too - just change up the toppings as you like. Save this recipe for later!

 

Ingredients

  • 160g (5.5 oz) dry spaghetti
  • 1 handful of bacon, chopped
  • ½ brown onion, thinly sliced
  • 1 pack of shimeji mushrooms, trimmed and separated
  • 2 stalks of spring onion, chopped
  • 1 tsp oil
  • 2 tsp unsalted butter
  • 1 tbsp light soy sauce
  • 2 tsp mirin
  • 1 tbsp shiro dashi
  • Salt and black pepper, to taste 

 

Steps:

  1. Cook the Pasta: Bring a pot of salted water to a boil, add spaghetti, and cook until al dente. Drain and set aside, reserving a small cup of pasta water.
  2. Sauté the Bacon & Onion: In a large pan, heat 1 tsp oil over medium heat. Add chopped bacon and sliced onions, cook until they soften and become slightly golden.
  3. Add the Mushrooms: Toss in the shimeji mushrooms and cook for 2-3 minutes, until they’re tender.
  4. Make the Sauce and add spring onions: Add the unsalted butter, light soy sauce, mirin, and shiro dashi to the pan, stirring to combine. Season with salt and black pepper as needed. Add the chopped spring onions and sauté for another minute until they’re fragrant.
  5. Combine Pasta & Sauce: Add the cooked spaghetti to the pan, tossing to coat in the sauce. Add a splash of the reserved pasta water till the pasta looks velvety with sauce clinging onto it.
  6. Serve & Enjoy: Plate your pasta and dive into that savory, buttery goodness!

Perfect for cozying up on a busy night or just whenever you’re craving some umami magic ✨

 

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