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This Japanese-Style Tuna Mushroom Pasta is full of flavors and incredibly easy to make on a busy weeknight! Keep a bottle of Mentsuyu (Japanese noodle soup base) handy in your pantry, and you can make delicious pasta instantly.
Japanese style Mushroom & Tuna Pasta
INGREDIENTS
- 1.8 oz shimeji mushrooms (½ package; You can use other types of mushrooms)
- 3 shiitake mushrooms (or other types of mushrooms)
- 3 cremini mushrooms
- 1 (5-ounce) can albacore tuna (preferably packed in olive oil) (142 g; drained)
- 8 oz spaghetti (4 oz, 113 g per person)
- 1 ½ Tbsp kosher or sea salt (I use Diamond Crystal; use half for table salt) (for cooking pasta)
- 1 Tbsp extra-virgin olive oil
For the Sauce
- ⅛ tsp freshly ground black pepper
- 1 tsp kobucha (kombucha) (or substitute with ¼ tsp kosher salt; This is not kombucha, the fermented drink. This powdered "tea" is made from kombu seaweed.)
- 2 Tbsp sake
- 2 Tbsp mentsuyu/tsuyu (concentrated noodle soup base) (concentrated; my homemade mentsuyu recipe; please adjust the amount based on your mentsuyu brand; You can substitute with 1 ½ Tbsp soy sauce)
- 1 Tbsp unsalted butter
For the Garnish
INSTRUCTIONS
- Gather all the ingredients.
Prepare the Ingredients
- Discard the bottom of the shimeji mushrooms and separate them.
- Discard the stem of shiitake mushrooms and cut the caps into slices.
- Discard the bottom of the cremini mushrooms and cut the caps into slices. Combine all the mushrooms on a plate/tray.
- Roll up the shiso leaves and cut them into julienned strips.
- Open the canned tuna and press the lid down to squeeze excess oil. Boil 4 QT (16 cups, 3.8 L) water in a large pot. Once boiling, add 1 ½ Tbsp salt.
To Cook
- Cook the spaghetti 1 minute less than the package instructions (you will cook a bit more with the sauce). You should be able to finish the following step before the pasta is done cooking. If your pasta is done cooking first, reserve 4 Tbsp (60 ml) of pasta cooking water, drain, and set aside.
- In a large frying pan, heat the olive oil on medium heat and add all of the mushrooms.
- Sauté for 30-60 seconds to coat the mushrooms with oil, and then add the canned tuna.
- Season with freshly ground black pepper and kobucha (or kosher salt)
- Add sake, mentsuyu, and butter and mix all together.
- Reserve 4 Tbsp (¼ cup, 60 ml) of pasta cooking water and add to the pasta sauce.
- Taste the sauce and adjust if needed. At this stage, the sauce should have a strong flavorful taste, not bland. If your pasta is not done cooking, turn off the heat and cover so the pasta sauce will not evaporate.
- Drain the pasta into a colander OR scoop the pasta from the pot. Add the pasta to the sauce. Toss the sauce and pasta well.
- Transfer the pasta to individual plates and garnish with shredded nori seaweed and shiso leaves.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for a month.
NUTRITION
Calories: 657 kcal · Carbohydrates: 91 g · Protein: 36 g · Fat: 13 g · Saturated Fat: 5 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 37 mg · Sodium: 891 mg · Potassium: 781 mg · Fiber: 5 g · Sugar: 6 g · Vitamin A: 317 IU · Vitamin C: 1 mg · Calcium: 43 mg · Iron: 2 mg
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