Butter Shoyu Pasta with Japanese Mushrooms

If you have butter, soy sauce, and pasta in your pantry, you can make this mouthwatering Butter Shoyu Pasta (バター醤油 パスタ). Although it’s a relatively new invention, butter soy sauce pasta is the second most popular Wafu Pasta (Japanese-style) dish in Japan. The butter and soy sauce forms a creamy emulsion that’s mind-blowingly savory and the perfect sauce to toss with your favorite pasta. In this version, I’ve upped the game with a medley of Japanese mushrooms and garlic, but you can substitute in just about any vegetable or protein you have in the fridge.

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INDEX
0:00 Introduction
1:05 Ingredients
1:35 Preparation
6:11 How to Cook Butter Shoyu Pasta
15:15 Plate it Up
16:59 Tasting the Pasta

INGREDIENTS (makes 2 servings)
300 grams mushrooms (I used equal parts shimeji, maitake, and shiitake)
225 grams spaghetti
1 tablespoon olive oil
12 grams of garlic (1 extra-large clove, chopped)
2 tablespoons soy sauce
28 grams butter (2 tablespoons)
Flat-leaf parsley (chopped for garnish)


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