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–+ servings

Wafu Butter Shoyu Pasta (Japanese Style Spaghetti)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

  • 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 

  • Roughly cut 40 g Oriental spinach and 100 g mushroom of your choice. Cut 40 g bacon into cubes.
    Butter shoyu pasta ingredients cut and laid out on a wooden chopping board
  • 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.
    Dry spaghetti cooking in a pot
  • 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.
    Bacon and mushrooms frying in a pan
  • Once the bacon is slightly crispy and the mushrooms are soft, add the spinach and 1 pinch salt and pepper.
    Spinach added to the pan
  • 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.
    Spaghetti added to the pan
  • Plate up and sprinkle with finely chopped green onions.
    Butter shoya pasta on a black Japanese style plate topped with chopped spring onions
  • Enjoy!

Notes

  • Substitute with shiitake or king oyster mushrooms if preferred.
  • I used 1.8mm spaghetti for this recipe.
  • Wash spinach thoroughly to remove dirt and sand.
  • You can replace bacon with bite-size chicken thigh for a leaner finish.
  • Use a large frying pan to comfortably mix all ingredients with spaghetti.