jadesfood
Mushroom spaghetti flavoured with soy sauce is one of the most popular pasta dishes in Japan and leek is also a staple in Japanese cuisine, so I thought leek and mushroom with pasta might be great. The result was amazing! Soy sauce and mushrooms are high in umami which is glutamic acid, and we, Japanese love umami flavour. If you like Japanese food, I’m sure you’ll find it delicious!
What Kind of Soy Sauce is Best for the Recipe?
Nowadays, you can buy a variety of soy sauces in almost any grocery store and I assume you are likely to find some Japanese soy sauces which are called shyoyu in Japanese.
I recommend that you use the most common brand of Japanese soy sauce like “Kikkoman” because those are usually “Koikuchi Syoyu” which is dark in colour but actually less salty than “usukuchi syoyu” which is lighter in colour. By using less salty say sauce, you can get the dark colour in your pasta without making it too salty.
What Kind of Mushrooms Are Best for the Recipe?
You can use any mushrooms you like, but if you want a more Japanese vibe other than soy sauce in your pasta, Japanese mushrooms are the best.
Shiitake, Maitake, Enoki, Shimeji, and Eryngi are the most common mushrooms in Japan.
Ingredients You Will Need
Pasta – I usually use spaghetti in this recipe, but linguine and rigatoni are good too.
Leek – The green and white part of leeks. You can use green onion if you like.
Mushrooms – Japanese mushrooms are recommended, you can use a few different kinds of them if you want. I used only Maitake in this recipe.
Soy Sauce – Common brands of Japanese soy sauce is well. You don’t have to buy an expensive one to make it great.
Garlic – To make the pasta flavourful, garlic and soy sauce are the best friends!
Oil – I like to use olive oil for this recipe, but flavourless oil or even sesame oil works well.
Sesame Seeds – Sesame seeds are a typical garnish for Japanese food and are good with pasta too.
How to make Soy Sauce Spaghett with Leek and Mushroom
- Put the oil and garlic in a frying pan and fry it on low heat to infuse the aroma.
2. Add leek and fry it until softened, then add mushrooms and stir well.
3. Toss the pasta in the pan with the reserved pasta water and soy sauce. Stir well to combine them all and emulsify the sauce.
4. Give the pasta a taste and adjust the saltiness accordingly with soy sauce. Sprinkle some sesame seeds on top and serve immediately.
Tips for Making Soy Sauce Spaghetti with Leek and Mushrooms
Do not heat the oil too much
If you heat oil too much, garlic will burn which you don’t want in your spaghetti. Make sure to heat oil on low heat to infuse the aroma of garlic.
Boil your pasta until al dente
To make your pasta soak up the soy sauce, boil it until al dente which is still firm.
More Soy Sauce Recipes
Vegan Korean Potato Pancakes (Gamjajeon)
Eggplant Kabayaki Rice Bowl (Vegan)
Soy Sauce Spaghetti with Leek and Mushrooms
Equipment
- 1 Frying pan
- 1 Large Pot
Ingredients
- 200 g Dried Spaghetti
- 1 Leek
- 100 g Mushrooms I used Maitake mushroom
- 2 clove Garlic
- 2 tbsp Soy Sauce
- Olive Oil
- Sesame seeds for garnish
Instructions
- Put the oil and garlic in a frying pan and fry it on low heat to infuse the aroma. Add leek and fry it until softend, then add mushrooms and stir well.
- Meanwile, cook the pasta following pack instructions in a large pot and reserve 1 glass of pasta water. Toss the pasta in the pan with the reserved pasta water and soy sauce. Stir well to combine them all and emulsify the sauce. Give the pasta a taste and adjust the saltiness accordingly with soy sauce. Sprinke some sesame seeds on top and serve immidiately.
