Taking a trip down to Japan by having Japanese Pasta with Mushrooms. Cooked al dente pasta infused with Hamadaya rich flavours of Japanese Oyster Essence Sauce and Soy Sauce. You will be greeted by a burst of umami flavours from the pasta and the earthy mushrooms.
Japanese Pasta With Mushrooms
Japanese Pasta With Mushrooms
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Serving Size:
2 pax
Ingredients
120 g Angel hair pasta
1 pot Water
½ tbsp Salt
1 pack Japanese shimeji mushrooms
2 tbsp Olive oil
50g Yellow onion, minced
1 clove Garlic, minced
1 tsp Unsalted butter
50 ml Pasta water
1 ½ tbsp Hamadaya Japanese Soy Sauce
1 tsp Hamadaya Japanese Oyster Essence Sauce
For The Garnishing
2 stalks Spring onions, chopped
Method
1.
Combine Hamadaya Japanese Soy Sauce with Hamadaya Japanese Oyster Essence Sauce. Mix well, then set aside.
2.
Remove the bottom stems of Japanese shimeji mushrooms and separate them.
3.
Boil a pot of water, add in salt. Cook pasta for 2 minutes or according to package instructions.
4.
Preheat olive oil in a pan. Add in yellow onion and garlic, sauté until fragrant.
5.
Add in Japanese shimeji mushrooms and sauté until soft. Add in sauce mixture. Melt the unsalted butter into the mushrooms.
6.
Add cooked pasta and pasta water into the sauce then add chopped spring onions.
7.
Toss to coat evenly. Serve immediately.