Prawn and Mushroom Japanese-Style Pasta
TOTAL TIME
20mins
-
COOK TIME
20mins
-
SERVES
2
To highlight the aroma and umami of Dashi Tsuyu Japanese Soup Base Sauce, we’ve centred the dish around Prawn and aromatic mushrooms, which pair well with the dashi. By making it into an oil pasta, you can fully experience the taste of Dashi tsuyu.
Share
Ingredients
80g mushrooms
80g cherry tomatoes
5g garlic (minced)
5g italian parsley (minced)
150g Prawn
A pinch of salt
10g butter
2 tbsp olive oil
200g spaghetti
4 tbsp pasta cooking water
2 tbsp Dashi Tsuyu Japanese Soup Base Sauce
Italian parsley (minced), as needed for garnishing
Method
- Slice the mushrooms into 5 mm wide pieces. Cut the cherry tomatoes in half.
- Peel the Prawn and remove the back veins, then sprinkle with salt. Heat a frying pan over medium heat and melt the butter. Add the Prawn and cook until both sides are browned, then transfer to a plate.
- Bring a pot of water to a boil and start cooking the spaghetti.*It’s better to cook it for 30 seconds to 1 minute less than the time specified on the package.
- Heat the olive oil in the same frying pan used step2, and add the garlic. Once the garlic becomes aromatic, add the mushrooms and cherry tomatoes, and sauté until they are cooked through. Stir in the Italian parsley and return the Prawn to the pan. Add the pasta cooking water and Dashi Tsuyu Japanese Soup Base Sauce, and toss everything together while shaking the pan to combine.
- Once the pasta is cooked, drain it and add it to the pan from step 4. Toss well to combine. Serve in serving bowls and garnish with Italian parsley.
Products used
Find other recipes
