『Kantan Wafū Kurīmu Pasuta no Tsukurikata | Japanese Style Creamy Spaghetti』
Hi everyone, I'm MASA
ah.. This time I would like to share a very tasty Japanese style spaghetti to you all
There's not only used soy sauce for the taste
ah.. but also the pasta with the feeling of white sauce
Alright ! Let's do it ~ !
I've washed the dried mushrooms first & soak in a bowl of water
it become soften now * Shiitake mushroom - 3~4 pieces
I'm going to use these mushroom liquid later on, do not throw away
there are many essences retained in the liquid
* Shimeji mushroom - 1/2 pack (tear into smaller pieces)
* eggplant - 1/2 stick ( thinly sliced )
* onion - 1/4 piece ( finely sliced )
* bacon - 2 slices ( slice into bite size pieces )
* medium-high heat
* butter - 1 teaspoon
* add sliced onions
Stir fry the onions until lightly colored
* add bacon
* add Shiitake mushrooms & Shimeji mushrooms
* add sliced eggplants
* pour the mushroom liquid - 100ml
* pour the whipping cream - 3 tablespoons
Alright ! If you're worry about the calories of the whipping cream
can substitute milk if not used to it with heavy cream flavor
eh.. is depends on your taste, OK ~
* add soy sauce - 2 teaspoons
* add Mirin - 1 tablespoon
OK ~
Stir well ~
Alright ! The creamy white sauce is done
Here is the boiling water preparing to cook the spaghetti - 100gm
I'll adding salt - some
If using a small pot to cook spaghetti
it will be easy to get burnt from the edge
so ~ remember turn to low heat first
OK ~ give a twist to the spaghetti & put it in
Do not let go your hand first, cook until the spaghetti soften from the bottom
for example, this part will easier to get burnt if is fall out
so gently press down the spaghetti in a pot first
Beware the edge of the pot because it's hot ~
once soften more than a half, you can let it go
and the edge of spaghetti it won't touch on the pot
if is stick on the edge, it will be get burnt from the heat
Occasionally stirring the pot will keep the spaghetti from clumping
now can turn to medium-high heat
OK ~
and cook the spaghetti until al dente
I'll suggest cook it 1~2 minutes less than the directions on the packet
transfer into the saucepan with the sauce & toss to combine evenly
so allow the spaghetti absorb a lot of flavors
It's alright if it is not completely cooked inside
it goes well with the sauce to done at remaining time, OK ~
pour a ladle of spaghetti water, binding the sauce & spaghetti together, OK ~
Adjust the consistency to the taste of liking
and the amount of the sauce can adjust by yourself
if prefer more sauce, you can add spaghetti water or whipping cream
you can season the taste with salt, soy sauce or Mirin if is tasteless ^^
Lastly, adjust the taste
ah.. season with salt & black pepper ~
Because I really like the creamy flavor, so I've added whipping cream again (*￣∇￣*) , OK ~
* cook to the taste of liking & turn off the heat, serve immediately ~ !
* sprinkle some chopped spring onion
A tasty looking good ~ Japanese style creamy spaghetti is done !
Let's try it ~
Itadakimasu ~
Hmm !
Oh ~ Really tasty !
A perfect combination of bacon, onion & 2 types of mushrooms !
ah.. it gives a smell divine
Let's give a try to these tasty creamy spaghetti ~ !