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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.
Preparation Time:
10 mins
Cooking Time:
15 mins
Serving Size:
2 pax
120 g
Angel hair pasta
1 pot
Water
½ tbsp
Salt
1 pack
Japanese shimeji mushrooms
2 tbsp
Olive oil
50 g
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
2 stalks
Spring onions, chopped
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.