No52 [HARUYO’S RECIPE] WAFU PASTA (Spaghetti the Japanese way)

1 Fry the bacon in oil, in a frying pan.
2 Add the chopped shiitake and the maitake.
3 Add the cabbage, sliced into large pieces.
4 Cook the spaghetti in salted boiling water.
5 Add the spaghetti to the frying pan, together with 1 ladle of the water it was cooked in.
6 Stir fry, then season with soy sauce and sesame oil.
7 Arrange on a plate and decorate with some
chopped aonegi and kizami nori. Serve hot.


This dish also works with many different kinds of mushrooms. If your cabbage leaves are still hard, you can blanch them using the boiling water from the spaghetti for about 5 minutes.


INGREDIENTS (Serves four)

4 large cabbage leaves
6 shiitake mushrooms
30g of maitake mushrooms
200g of bacon
400g of spaghetti
20g of aonegi (Japanese chives)
5g of kizami nori (dried, sliced seaweed)
4 teaspoons of soy sauce
2 teaspoons of sesame oil


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