Soy sauce flavored Spaghetti Japanese Pasta

By • November 7, 2013 • 0 Comments



Author Notes: VIDEO RECIPE HERE--------------------------------------------------------------------------------------
http://www.youtube.com/watch?v=sZx_pObKj0E
Natsuko Kure

Serves 1

Soy sauce flavored Spaghetti

  • ¼lb. (100g) spaghetti
  • 2oz.(50g) thick-cut bacon
  • 2oz. (50g) a variety of mushrooms
  • Red pepper flakes
  • 2 Tablespoon Parmigiano Reggiano
  • 1 Tablespoon Garlic oil
  • {Japanese Pasta sauce}
  • 1 teaspoon soy sauce
  • 1 teaspoon sake
  • 1 teaspoon sugar
  1. Chop bacon into small pieces. Separate or cut mushrooms into small pieces.
  2. In a pot, boil 1 quart of water. When boiling add 2 teaspoons kosher salt and pasta; cook for 2 minutes shorter than Package directions.
  3. Heat a skillet over medium heat, brown bacon. Add mushrooms; cook until brown. Remove the bacon and mushrooms from the skillet. Reduce the heat to low. Add garlic oil (including pieces of garlic) and red pepper flakes; cook for about 2 minutes or until fragrant**. Return the bacon and mushrooms, and add 1 Tablespoon of the Boiling water from Pasta pot and Japanese Pasta Sauce. Shake the skillet to emulsify the sauce.
  4. Add the spaghetti to the skillet. Toss well to combine. Let it rest for a few minutes to allow the sauce to coat the pasta.
  5. Serve with fresh grated Parmigiano Reggiano cheese
  6. Additional Notes: *Be careful not to burn or over-brown the garlic because it will taste bitter.

Garlic Oil

  • 1/2 cup olive oil
  • 5 cloves garlic, finely chopped
  1. Put olive oil and garlic into Jam Jar.
  2. Additional Notes: You can keep in refrigerator for about 1-2 months.
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