You might never have heard of “Japanese style” pasta before.
Although we love Italian pasta dishes in Japan, some of us couldn’t resist experimenting cooking pasta with Japanese ingredients and flavours, mostly with soy sauce.
Japanese style pasta was put on menus since 1958 and has become popular ever since in Japan.
This recipe doesn’t require any special ingredients. Enjoy the rich flavour of the mushrooms, as well as the interesting fusion of butter, vinegar and soy sauce.
Ingredients for two
160g Long pasta (such as spaghetti, linguine or tagliatelle)
80g Mushrooms (such as brown, portobello, oyster, shiitake or wild)
4 slices Streaky Bacon (85g approx.)
1tbs Soy sauce
- Cook the pasta in a large pot of boiling salted water, according to the packet instructions. Save 3 tbs of the cooking water for later.
- Cut off the hard tips of the mushrooms, then tear them into a bite-size pieces by hand. Slice the bacon into 1cm wide pieces.
- Heat the butter in a frying-pan. Add the bacon and mushrooms then stir-fry. Add the cooked pasta and 3 tbs of the cooking water. Mix well.
- Add the soy sauce and vinegar. Mix well and place on a serving dish. Arrange the salad cress on top. Serve immediately.
- You can mix several types of mushrooms or just use one type if you like.
- Check the taste before adding the soy sauce, as the saltiness of bacon can vary.