Shimeji Pasta シメジパスタ

I had a sudden craving for my favourite Shimeiji Pasta from my japanese cousin M this past weekend and finally got my hands on the recipe! (Thank you, M chan! ♥♥♥) M is a fantasticschmantastic cook with influences from both her Japanese and Singaporean heritage – whipping up recipes with ingredients that are in season. She regularly updates her Cookpad page (which is Japan’s version of a food blog community) with tantalising recipes – so for those who know the Japanese language – you can learn a thing or two from her! For those (who like me) may not have a sufficient understanding for the language to be rolling off our tongues – I resorted to google translate (which turned out to be REALLY hilarious) and a bit of guess work – which I will share with you below AND of course verifying with M-chan 🙂 [FYI ‘chan’ is a term of endearance for friends in japanese.]

This dish comprises a no. of simple ingredients with a really simple assembly – you’ll be amazed at how each ingredient’s subtle flavour builds upon each other to create something unexpected. Are you ready? You can make this in 20 minutes!

Shimeiji Pasta (adapted from M’s recipe found here)

Serves 2

Equipment
1 Medium Saucepan
1 Frying Pan
1 Medium Mixing Bowl
Spatula
Measuring Spoons

Ingredients
200g angelhair pasta
1 packet of Shimeiji mushrooms (I used buna-shimeiji which can be found in supermarkets/ Japanese supermarkets)
1 – 2 tbsp pine nuts
6 pcs of green Shiso leaves (also known as Aojiso 青紫蘇 or Aoba or Ohba¹)
1 – 2 tbsp Japanese soy sauce
½ tsp of yuzukosho² (柚子胡椒 aka yuzu pepper available in a paste, Yuzu is a Japanese citrus fruit, pictured right)
1 tbsp butter
1 tbsp olive oil

Method

1. Place soy sauce and yuzukosho in a small bowl and mix.
2. Slice shiso leaves thinly and soak in the soy sauce mixture.
3. Boil pasta in a saucepan of salted water for 2 minutes. Saving a little pasta water, remove and drain pasta and run quickly under cold water. Quickly toss in butter.
4. In the meantime, lightly toast pine nuts.
5. Fry mushrooms in olive oil until light brown.
6. Add soy sauce mixture and pine nuts to the mushrooms and fry on high heat for 1 minute. Add a little pasta water.
7. Remove from heat and toss pasta in the mushroom and soy sauce mixture thoroughly.
8. Serve on a plate and it’s time to eat minasan みんな人! ITADAKIMASU!!! いただきます!

Notes:
¹ Shiso leaves are part of the mint family and are often served with sashimi in Japanese cuisine (Yes! that leaf they put the sashimi on can be eaten and is EXCELLENT with sashimi)
² Yuzukosho is a Japanese seasoning made from Japanese chili pepper, yuzu peel and salt which is allowed to ferment. It bears a subtle tangy and spicy flavour.

Want a printable recipe? You got it!