Monthly Archives: January 2014

Mushroom Japanese pasta

In Japan, the mixture of Japanese flavor and Italian noodles comprises a whole subgenre of pasta cooking. This strange hybrid group of dishes with ingredients like mentaiko (marinated fish roe) and marinated enoki mushrooms may sound repulsive, but are in fact delicious. The addition of umami laden condiments like soy sauce and miso introduces complexity to pasta dishes.

Mushroom Aglio e olio

Making Japanese pasta dishes, especially soy sauced based ones, are extremely easy. For this one, the only thing I had to do is sauté the mushrooms in olive oil with garlic and dried chili, add some soy sauce and sake, reduce the whole thing until very little liquid remains, then add some pasta water (don’t add as much salt as you usually would to the pasta water), and toss the pasta with some green onions.

You can play around with the dish by throwing some dried shrimp with the garlic and chili for some briny flavor, or by subbing the soy sauce with menmi. My recent favorite is combining dried shrimp, garlic, and do chi (chinese fermented black beans) to flavor the oil, and finishing it with some soy sauce and shiaoxian wine for Chinese influenced noodles.

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Spinach Sichuan noodles




Spinach sichzuan noodles


Amazing recipe from Serious Eat’s J. Kenji Lopez-Alt. Reading Fuchsia Dunlop’s books made me realize how versatile this sauce (that I originally associated only with dan dan mien) is, and I’ve been making it in large batches. I’m fantasizing with making these again, but using pepper leaves. I haven’t encountered pepper leaves until I came to Vancouver, but they are insanely versatile and has a light peppery aroma. I’ve been using them mostly in miso soups with tofu and stir-fries, but blanched and mixed in with noodles would be a great way to eat them too.



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