Japanese style Mushroom & Tuna Pasta
User Reviews
4.8
168 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
2
-
Calories
657 kcal
-
Course
Main Course
-
Cuisine
Japanese
Japanese style Mushroom & Tuna Pasta
Report
This Japanese-style Mushroom and Tuna Pasta is full of flavors and incredibly easy to make on a busy weeknight! Keep a bottle of mentsuyu (Japanese noodle soup base) handy in your pantry, and you can make delicious pasta instantly.
Share:
Ingredients
- 1.8 oz shimeji mushrooms (½ package; or use other types of mushrooms)
- 3 Shiitake mushrooms (or other types of mushrooms)
- 3 cremini mushrooms
- 1 (5-ounce) can albacore tuna (preferably packed in olive oil) (142 g; drained)
- 8 oz Spaghetti (4 oz, 113 g per person)
- 1½ Tbsp Diamond Crystal kosher salt (for cooking the pasta)
- 1 Tbsp extra virgin olive oil
For the Sauce
- ⅛ tsp freshly ground black pepper
- 1 tsp kobucha (kombucha) (or substitute with ¼ tsp kosher salt; This is not kombucha, the fermented drink. This powdered "tea" is made from kombu seaweed)
- 2 Tbsp sake
- 2 Tbsp mentsuyu (concentrated noodle soup base) (concentrated; you can make my Homemade Mentsuyu recipe; please adjust the amount based on your mentsuyu brand; or substitute 1½ Tbsp soy sauce)
- 1 Tbsp unsalted butter
For the Garnish
- 6 shiso leaves (perilla/ooba)
- 1 Tbsp shredded nori seaweed (kizami nori)
Instructions
- Gather all the ingredients.
Prepare the Ingredients
- Discard the bottom of 1.8 oz shimeji mushrooms and separate them.
- Discard the stems of 3 shiitake mushrooms and cut the caps into slices.
- Discard the bottom of 3 cremini mushrooms and cut the caps into slices. Combine all the mushrooms on a plate/tray.
- Roll up 6 shiso leaves (perilla/ooba) and cut them into julienned strips.
- Open 1 (5-ounce) can albacore tuna (preferably packed in olive oil) and press the lid down to drain off the excess oil. Boil 4 QT (16 cups, 3.8 L) water in a large pot. Once boiling, add 1½ Tbsp salt.
To Cook
- Cook 8 oz spaghetti 1 minute less than the package instructions (you will cook a bit more with the sauce). You should be able to finish the following step before the pasta is done cooking. If your pasta is done cooking first, reserve 4 Tbsp (60 ml) of pasta cooking water, drain, and set aside.
- In a large frying pan, heat 1 Tbsp extra virgin olive oil on medium heat and add all of the mushrooms.
- Sauté for 30–60 seconds to coat the mushrooms with oil, and then add the canned tuna.
- Season with ⅛ tsp freshly ground black pepper and 1 tsp kobucha (kombucha) (or kosher salt).
- Add 2 Tbsp sake, 2 Tbsp mentsuyu (concentrated noodle soup base), and 1 Tbsp unsalted butter and mix all together.
- Reserve 4 Tbsp (¼ cup, 60 ml) of pasta cooking water and add to the pasta sauce.
- Taste the sauce and adjust if needed. At this stage, the sauce should have a strong flavorful taste, not bland. If your pasta is not done cooking, turn off the heat and cover so the pasta sauce will not evaporate.
- Drain the pasta into a colander OR scoop the pasta from the pot. Add the pasta to the sauce. Toss the sauce and pasta well.
- Transfer the pasta to individual plates and garnish with 1 Tbsp shredded nori seaweed (kizami nori) and the shiso leaves.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for a month.
Nutrition Information
Show Details
Calories
657kcal
(33%)
Carbohydrates
91g
(30%)
Protein
36g
(72%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
891mg
(37%)
Potassium
781mg
(22%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
317IU
(6%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 91g | 30% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 891mg | 37% |
| Potassium | 781mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
168 reviews
Excellent
Other Recipes
You'll Also Love
