A Japanese Pasta Recipe I Make on Busy Weeknights

When I come home after a long day, I often want something comforting but still simple to make. This Japanese mushroom pasta with butter soy sauce is one of my go-to meals because it uses basic ingredients and comes together quickly without complicated preparation.

While pasta is originally from Italy, Japan has created its own unique style of pasta called wafu pasta. Japanese pasta recipes often combine Western-style dishes with Japanese beloved seasonings. This Japanese style pasta is a perfect example of how Japanese home cooking adapts different cuisines into something that feels familiar and comforting.

Why Butter Shoyu and Mushrooms Work So Well Together

Butter shoyu is a classic Japanese flavor combination that has been loved for generations. The richness of butter balances the saltiness of soy sauce, creating a savory sauce that pairs especially well with mushrooms.

For this mushroom pasta, I use three types of mushrooms: king oyster mushrooms, shiitake mushrooms, and shimeji mushrooms. Each mushroom adds a different texture and depth of flavor, making this simple dish taste much more complex. It is also a great option if you are looking for mushroom pasta without cream, since the sauce gets its richness from butter, pasta water, and umami-packed ingredients instead.

The Secret to This Easy Mushroom Pasta

The key to making this Japanese pasta recipe taste restaurant-quality is creating a smooth, glossy sauce through emulsification. By combining butter, soy sauce, dashi powder, and reserved pasta water while tossing the spaghetti, the ingredients come together into a rich sauce that coats every strand.

I also love using dashi powder because it is not only for making soup. Unlike traditional dashi, which is often used for Japanese soups and simmered dishes, dashi powder is convenient for everyday cooking. It works beautifully in stir-fries, fried rice, and pasta dishes, adding an extra layer of umami with very little effort.

Ingredients (2 servings)

Spaghetti: 7 oz (200 g)

Water (for boiling spaghetti): 8½ cups (2 L)

Bacon: 7 oz (200 g)

King oyster mushrooms: 3.5 oz (100 g)

Shiitake mushrooms: 3.5 oz (100 g)

Shimeji mushrooms: 3.5 oz (100 g)

Salt: 1/3 tsp

Black pepper: 1/4 tsp

Spinach: 2 oz (60 g)

Garlic: 2 cloves

Chili flakes: 2/3 tsp

Soy sauce: 2 tbsp

Dashi powder: 2 tsp

Butter: 1.4 oz (40 g)

Pasta water: 1/2 cup

Instructions

Slice the bacon and mushrooms. Mince the garlic, and cut the spinach into about 3-inch pieces if needed.
Cook the spaghetti according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Meanwhile, heat a pan over medium heat. Cook bacon until the fat is released.
Add the mushrooms, salt, and black pepper. Cook until the mushrooms become tender.
Add the garlic, chili flakes, spinach, spaghetti, butter, soy sauce, dashi powder, and pasta water.
Toss the pasta while shaking the pan until the sauce emulsifies and becomes glossy. Once the sauce coats the pasta evenly, serve immediately.