Japanese mushroom pasta

[vegan] With soy sauce, mirin, sake, and dashi based-broth.

Japanese mushroom pasta

Based on ジョージ 's cooking channel .


  • Around 3 cups or more of various sliced mushrooms. I've used the following:
    • shiitake
    • maitake
    • baby bella
    • shimeji
    • enoki
  • 1/2 to 1 whole onion, sliced
  • Broth:
    • 300ml dashi. If using powdered dashi, 1tsp works with 300ml water. Or there's vegan dashi.
    • 1 tbs mirin
    • 1 tbs sake
    • 1 tbs soy sauce
  • olive oil
  • 2-4 cloves garlic
  • salt and white pepper
  • 100g angel hair pasta, or your preferred pasta


Serves 2

  1. Heat a large sauce pan to low-medium or medium heat with olive oil.
  2. Add peeled garlic. As it's heating, lightly smash it in the oil.
  3. Add 1/2 to 1 cup of mushrooms you want to be especially charred. Sauté for a few minutes.
  4. Add onions and do the same.
  5. Add the rest of the mushrooms and do the same.
  6. Heat a pot or skillet with salted water to boil for the pasta.
  7. Add some of the broth and cook on low-medium heat as the ingredients soak up the broth.
  8. Cook pasta until half-way done. For my angel hair pasta, that's typically 2 minutes of cooking (out of 4 to be al dente).
  9. Transfer pasta to mushroom and onion broth, and mix. Allow the pasta to fully cook in the broth.
  10. Add a little bit of pasta water and mix.
  11. Continue cooking on low heat until the consistency is to your liking. I personally like to have some saucy broth leftover to pour over the pasta when plating.
  12. Serve with wakame (dried seaweed flakes) and a side of fresh vegetables as a palette cleanser, e.g., bell peppers.