Tuesday, May 14, 2013

Butter and soy: Japan's favorite mix

A very simple yet delicious pasta with soy, butter and mushrooms.

And not only is it a Japanese favorite, it's also one of chef Jean-George Vongerichten's favorite flavor combinations. Complementing each other to a tee, butter and soy can be used in many different ways, and with many different ingredients, such as this pasta with mushrooms recipe. Pan fried daikon with soy and butter is also terrific or mixing worcestershire sauce, balsamic vinegar, and freshly ground pepper with this combo to make a delicious steak sauce. Lots can be achieve with these two simple ingredients; share your own recipe and we'll post it on our blog!

Butter and soy spaghetti:

1 lb dry spaghetti
2 cloves garlic, finely chopped
1/4 lb shiitake mushrooms
1/4 lb beech mushrooms (bunashimeji) or other Japanese mushrooms
1 tbsp sake
3 tbsp soy sauce
3 tbsp butter
2 tbsp neutral oil
2 shallots, finely chopped
a handful of fresh parsley, roughly chopped
1/2 cup pasta water
fresh ground black pepper
Fill a large pot with salted water and bring to the boil.
In a large pan over high heat, add oil, 1 tbsp butter and garlic. Cook for 2 minutes and add mushrooms and cook for 3 minutes. Add shallots and cook for 2 minutes. Add half of the parsley and mix well. Turn heat off and wait until the pasta is cooked. While the pasta is boiling, reserve about 1/2 cup of pasta water. Drain your pasta and add to the pan of cooked mushrooms.
Turn the heat to low and add the remaining chopped parsley. Mix well and add soy sauce, butter and sake. Mix well again, making sure all the pasta is coated with all the ingredients. Add a good amount of fresh ground black pepper and a little bit of the pasta water to make the sauce more unctuous.
Serve with fresh parmesan.
Recipe taken from

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