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
  • 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)


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.
Heat the olive oil in a frying pan, add the garlic and sauté until fragrant, then add the chili pepper and briefly mix.
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.
When the liquid has reduced by approximately half, season with salt and pepper.
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.
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.


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