Hamadaya

Japanese Pasta With Mushrooms

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.

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Preparation Time:

10 mins

Cooking Time:

15 mins

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

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

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.

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