Wafu Soy sauce Pasta

By: Yee Jun Tai

Step 1: Prepare the ingredientsSlice the garlic thinly and separate the shimeji mushrooms into small clusters. Set both aside.
Step 2: Boil the pastaBring a pot of salted water to a boil. Cook the pasta until it’s slightly underdone (semi-cooked), about 5 to 7 minutes depending on the brand. Reserve 1 cup of pasta water, then drain the pasta.
Step 3: Make the mentsuyu sauceIn a small pan, heat 1/4 cup of mirin over medium heat for 1 minute to burn off the alcohol. Add 1/6 cup of soy sauce and a pinch of dashi powder. Simmer gently for 5 minutes, then set the sauce aside.
Step 4: Sauté garlic and mushroomsHeat a drizzle of olive oil in a large pan over medium heat. Add the sliced garlic and sauté until fragrant but not browned. Add the shimeji mushrooms and cook until tender.
Step 5: Add pasta waterPour a splash of reserved pasta water into the pan with the garlic and mushrooms to deglaze the pan and loosen the mixture.
Step 6: Combine pasta and sauceAdd the drained pasta to the pan. Toss constantly over medium-high heat. Gradually pour in a small amount of the mentsuyu sauce while stirring continuously. Keep tossing the pasta to evenly coat it. Add more pasta water as needed to create a smooth, silky sauce. Taste and adjust with more mentsuyu if necessary, but be careful not to over-salt.
Step 7: Garnish and servePlate the pasta and garnish with chopped spring onions and thin strips of seaweed. Drizzle S&B La-Yu chili oil on top to taste.