Discover wafu pasta — Japan's incredible take on Italian pasta!
This Japanese Style Shiitake Mushroom Pasta is bursting with umami flavor, made with rehydrated shiitake, soy sauce, mirin, and butter, then finished with nori, sesame seeds, and Parmesan.
It's an easy 10-minute cook (plus hands-off mushroom rehydrating time) that delivers restaurant-worthy flavor at home.
A must-try fusion dish for mushroom and pasta lovers alike!
Italian recipes featuring pasta are the best known pasta dishes. But did you know that Japan has some absolutely INCREDIBLE pasta dishes that combine pasta with Japanese ingredients such as soy sauce, dashi, and mirin?
Known as wafu pasta, these dishes feature mouthwatering Japanese flavors, and are much beloved in Japan.
Here I share with you a mushroom wafu pasta, using the flavorful mushrooms called shiitake, which you will absolutely love!
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Why You Will LOVE This Recipe!
There are so many reasons to make this recipe! You'll love it because:
- It's mouthwatering and full of intense umami flavor! The mushrooms soak up the soy sauce and absolutely BURST with flavor!
- This recipe is super easy to make and the cooking time is 10 minutes. It does take some time to rehydrate the dried shiitake mushrooms, but this is hands off.
- We use the mushroom infused rehydrating water to cook the pasta for extra flavor
- You'll enjoy a restaurant worthy Japanese wafu pasta dish created by you and beloved by your family!
So let me show you what you'll need to create this amazing mushroom pasta!
🥘 Ingredients
Here are the simple ingredients you will need to make this Japanese style spaghetti recipe:
- Spaghetti - you could also use linguine if you prefer
- Dried shiitake mushrooms (whole) - I prefer using dried because they have a more intense flavor than fresh AND we can use the mushroom infused rehydrating water to cook the pasta in; but by all means use fresh if you want! If using whole mushrooms, then remove the stems and thinly slice them after rehydrating, or use sliced shiitake mushrooms to save some time
- Olive oil
- Fresh garlic
- Fresh chili (I used Thai chilis)- dried red pepper flakes can be substituted and always feel free to adjust the amount of chili to your liking
- Soy sauce
- Butter
- Mirin - this Japanese cooking wine adds an umami sweetness to this dish
And here are the perfect additions and garnishes for your shiitake pasta:
- Parmesan cheese (freshly grated Parmigiano Reggiano is the BEST!)
- Green onions (thinly sliced)
- Sesame seeds
- Thin strips of nori cut from nori sheets
All of these ingredients should be available at well stocked grocery stores. I have also provided some links to Amazon for some of the ingredients for convenience sake.
Ok I'm excited to take you through the easy steps to make this delicious pasta let's go!
🔪 Instructions
Warm a large pot of water (the water you will use to cook your pasta in). Rehydrate the dried shiitake mushrooms in this water(follow the instructions on the package for time needed). My mushrooms required 30 minutes. Meanwhile, prepare the other ingredients for use.
When your shiitake mushrooms have been rehydrated, remove from the water using a slotted spoon, but don't discard the water.
Bring this mushroom infused water (you can see the color of the mushroom infused water below) to the boil on medium-high heat for use in cooking your pasta. Cook pasta to al dente according to packet instructions.
PLEASE NOTE: You'll need to reserve 2 cups of the pasta water collected just prior to draining your pasta.
While the pasta is cooking, let's make the sauce. Squeeze out the water from the mushrooms. If they are whole, remove the stem and then thinly slice for use in this recipe.
Set your pan on medium-low heat and heat up the olive oil. Add the minced garlic and chili and cook for about 1-2 minutes, stirring constantly.
Now add the mushrooms and butter and stir to combine. Cook for about 2 minutes, stirring constantly.
If you are using fresh shiitake mushrooms, then increase the cooking time from 2 minutes and cook until the mushrooms are wilted.
Time to add the soy sauce and mirin and stir to combine. Cook for 1-2 minutes (still on medium-low heat). Then cover, lower the heat (or turn off completely), and keep warm while your pasta finishes cooking.
Just prior to draining your pasta, collect 2 cups of pasta cooking water and put this to the side. Drain the pasta, then combine the cooked pasta with the mushroom sauce.
Start adding pasta water a little at a time, until you get a nice smooth sauce that you are happy with. You may not need all of the 2 cups of starchy pasta water.
Now get ready to enjoy a mouthwatering plate of Japanese mushroom pasta!
Suggestions For Serving
To serve, place your mushroom pasta in serving bowls, and top with your choice of garnishes! I suggest strips of nori, Parmesan cheese, sliced green onions, and sesame seeds.
Some great side dishes to go along with this Japanese style pasta include Japanese pickled cucumber, Okinawan style carrots, and Japanese Okra Ohitashi.
Get the full recipe for this easy pasta dish below!
Meshiagare! (Japanese for bon appétit!)
FAQ
Yes! You can use fresh shiitake in this recipe if you like. The fresh mushrooms don't need to be soaked. Simply slice them, add them when you add the butter. However, increase the cooking time and cook until the mushrooms are wilted.
Other mushrooms you can consider using in this recipe include oyster, enoki, shimeji, or even baby bellas! Most likely these will be fresh mushrooms, so adjust the cooking time accordingly (see above).
Some Other Recipes That You Will Enjoy!
- Japanese Spaghetti Napolitan Recipe - aka Ketchup Spaghetti!
- Vermont Curry With Chicken - delight yourself with one of Japan's favorite curries!
- Japanese Teriyaki Chicken - so easy, so delicious!
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Cheers!
Grace
Japanese Style Shiitake Mushroom Pasta Recipe
Equipment
- large pot for cooking spaghetti
- large pan with a cover for cooking mushrooms and sauce ingredients
Ingredients
- 1 lb spaghetti
- 2 oz dried shiitake mushrooms we will rehydrate these for use in this recipe; could sub 1 lb of fresh shiitake mushrooms; either way, slice them thinly or use pre sliced mushrooms to save some time
- 3 tablespoon olive oil
- 5 cloves garlic minced
- 2 ts fresh chili I used Thai chilies - you could also sub dried red chili flakes; adjust the amount of chili to your liking!
- 4 tablespoon soy sauce
- 3 tablespoon butter
- 2 tablespoon mirin
Garnishes
- 1 ts sesame seeds
- 1 each green onion thinly sliced
- ¼ sheet yaki nori (roasted seaweed) cut into small and thin strips
- Parmesan cheese add as much as you desire!
Instructions
- Warm a large pot of water (the water you will use to cook your pasta in). Rehydrate the dried shiitake mushrooms in this water(follow the instructions on the package for time needed). My mushrooms required 30 minutes. Meanwhile, prepare the other ingredients for use.
- When your shiitake mushrooms have been rehydrated, remove from the water using a slotted spoon, but don't discard the water. Bring this water to the boil on medium-high heat for use in cooking your pasta. Cook your pasta to al dente according to packet instructions. PLEASE NOTE: You'll need to reserve 2 cups of the pasta water collected just prior to draining your pasta.
- While the pasta is cooking, let's make the sauce. Squeeze out the water from the mushrooms. If they are whole, remove the stem and then thinly slice for use in this recipe.
- Set your pan on medium-low heat and heat up the olive oil. Add the minced garlic and chili and cook for about 1-2 minutes, stirring constantly.
- Now add the mushrooms and butter and stir to combine. Cook for about 2 minutes, stirring constantly.
- Time to add the soy sauce and mirin and stir to combine. Cook for 1-2 minutes (still on medium-low heat). Then cover, lower the heat (or turn off completely), and keep warm while your pasta finishes cooking.
- Just prior to draining your pasta, collect 2 cups of pasta water and put this to the side. Drain the pasta, then combine it with the mushroom sauce.
- Start adding pasta water a little at a time, until you get a nice smooth sauce that you are happy with. You may not need all of the 2 cups of starchy pasta water.
- To serve, place your mushroom pasta in serving bowls, and top with your choice of garnishes! I suggest strips of nori, Parmesan cheese, sliced green onions, and sesame seeds. ENJOY!
Grace Stewart
This mushroom pasta is mouthwatering! I love how easy it is to make, great for a busy weeknight and a favorite of mine!