Japanese style Mushroom & Tuna Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
657 kcal
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Course
Main Course
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Cuisine
Japanese
Japanese style Mushroom & Tuna Pasta
Description
This Japanese style Mushroom & Tuna Pasta recipe uses a mixture of shimeji, shiitake, and cremini mushrooms sautéed in olive oil alongside canned albacore tuna drained of excess oil. The pasta is cooked just under package directions to retain firmness and then combined with the mushrooms and tuna in a pan where a flavorful sauce is created from mentsuyu, sake, kombucha (powdered kombu seaweed), butter, and black pepper. The sauce brings a mild salty sweetness and depth common in Japanese cooking.
The mushrooms contribute a tender, earthy texture that complements the flaky tuna. The pasta holds together with the sauce coating each strand lightly without becoming heavy. Topping the dish with julienned shiso leaves and shredded nori adds subtle herbal and marine layers, balancing the richness.
This pasta offers an alternative take on a seafood dish infused with Japanese flavors rather than classic tomato or cream sauces. It pairs well with green side salads or simple vegetable dishes. The recipe encourages prepping ingredients in advance, especially for slicing mushrooms and herbs, to streamline cooking.
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 142 g; drained, preferably packed in olive oil
- 8 oz spaghetti (4 oz, 113 g per person)
- 1½ Tbsp kosher salt for cooking the pasta, Diamond Crystal brand
- 1 Tbsp extra virgin olive oil
For the Sauce
- ⅛ tsp black pepper freshly ground
- 1 tsp Kombucha or substitute with ¼ tsp kosher salt; This is not kombucha, the fermented drink. This powdered "tea" is made from kombu seaweed, aka kobucha
- 2 Tbsp sake
- 2 Tbsp mentsuyu concentrated; you can make my Homemade Mentsuyu recipe; please adjust the amount based on your mentsuyu brand; or substitute 1½ Tbsp soy sauce, concentrated noodle soup base
- 1 Tbsp butter unsalted
For the Garnish
- 6 shiso leaves aka perilla, ooba
- 1 Tbsp nori seaweed shredded aka 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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