NABE HITOTSU DE TSUKURERU KINOKO SHŌYU BATĀ WAFŪ PASUTA
40 g (1.5 oz) butter
1 tablespoon olive oil
400 g (14 oz) Japanese mushrooms – such as shiitake, shimeji, eryngi, enoki or oyster, destemmed, cleaned and cut into bite-size pieces
4 garlic cloves, finely chopped
200 g (7 oz) fresh spinach (not baby spinach, if possible), washed and roughly chopped
4 tablespoons soy sauce
400 g (14 oz) spaghetti
1 tablespoon mirin
½ teaspoon dashi powder (for vegetarian ensure free of katsuobushi)
pepper, to taste
flat-leaf parsley leaves, finely chopped, to garnish
1 sheet of nori, cut into 4 strips and then into fine shreds with kitchen scissors
Melt half of the butter in a saucepan large enough to cook the pasta in as well.
Add the olive oil, mushrooms and garlic and cook over a medium-high heat for about 6 minutes until browned and slightly softened.
Add the spinach and half the soy sauce and cook for another 2–3 minutes until the spinach is fully wilted.
Scrape everything out of the pan and into a bowl or container.
Fill the pan with water and bring to the boil, then add the spaghetti and cook until done, according to the package instructions (about 9–11 minutes).
Drain well, but save about 100 ml of the pasta water. Mix the remaining soy sauce into the pasta water along with the mirin and dashi powder.
Return the pasta to the pan along with the pasta water mixture, the mushrooms and spinach.
Over a medium heat, stir everything together to combine, adding lots of pepper as you go.
When the sauce has thickened, remove from the heat and add the remaining butter, stirring to melt it through the sauce.
Garnish with the parsley, the nori shreds and more pepper, if you like, and serve hot.
This lasts for three days in the refrigerator, but is better eaten fresh.Recipe taken from Tim Anderson's new book Japan Easy Bowls & Bento