Shiitake, butter, and soy sauce Japanese-style pasta
Shiitake, butter, and soy sauce Japanese-style pasta!
Linguine goes well with the rich sauce thickened with Shiitake soaking water. Shiitake and butter soy sauce flavors are a perfect match.
Recipe provided by: Hattori Nutrition College
Ingredients
(2 servings)
-
160 g
Linguine
-
6
dried Shiitake
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1.5 Tbsp
Olive oil
-
to taste
Red chili pepper (chopped)
-
1 clove (4 g)
Garlic (minced)
-
3 cm (8 g)
Japanese leek (minced)
-
1/2 Tbsp
Sake
-
2 Tbsp
Soy sauce
-
2.5 Tbsp
Mirin (Japanese sweet rice wine)
-
10 g
Butter
-
30 ml
Shiitake hydrating liquid
-
50 ml
Chicken stock
-
1 pinch
Salt
-
to taste
Pepper
-
for garnish
Green onions (chopped)
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Steps
1
Rehydrate the dried Shiitake in water, then chop it into a rough mince. The leftover rehydrating liquid from the dried Shiitake is used in the recipe, so do not discard it.
2
Heat the olive oil in a frying pan, add the garlic and sauté until fragrant, then add the chili pepper and briefly mix.
3
Add the Shiitake to the pan and sauté it, then add the Japanese leek. Next, add the seasoning in the following order: sake, soy sauce, mirin, butter, Shiitake hydrating liquid, chicken stock.
4
When the liquid has reduced by approximately half, season with salt and pepper.
5
Add some salt (not included in the ingredients) to a large pot of water, then add your linguine when it comes to a boil and cook according to the package instructions.
6
When the pasta is done, drain it, add to the fry pan from step 2 and mix with the sauce, then plate the finished dish and garnish with green onions.
