Wafu food is the meeting of Japanese ingredients and western cooking and pasta is a wonderful arena for wafu experimentation. My latest recipe is scrumptious fusilli pasta that features savoury shiitake mushrooms slathered in homemade tomato sauce infused with sake.
Serves 2 as a main course
Cooking time: 40 minutes
1 bag of dried shiitake mushrooms
2 tbsp of sault
1 can of chopped tomatoes
4 tbsp of sake (see notes for sake type)
2 tbsp of garlic
- Empty the bag of shiitake into a pan of boiling water and leave to soak and reconstitute for 20 minutes. Drain into a colander when finished.
- Fill another pan with water and add the salt. Add the Fusilli and leave it boil on a high heat for 10 – 15 minutes.
- Pour chopped tomatoes into a frying pan and sprinkle in the garlic for some extra zing. Then, add the mushrooms.
- Pour the sake into the sauce to thicken it up and leave to simmer for 5 – 10 minutes.
- Drain the pasta and add to the sauce. Serve with optional garnish of black pepper and seaweed.
- The sake that I used for the sauce was Toko junmai. Its fruity and dry qualities helped to enhance the meaty texture of the shiitake mushrooms.
- With this recipe, I opted for wholemeal fusilli, but regular pasta works fine.
Need inspiration for more Japanese style pasta? Check out my wafu conchiglie with tofu!