Japanese-Style Mushroom Spaghetti

Japanese-Style Mushroom Spaghetti

Calories406 kcal
Sodium1.7 g
Total time
15 minutes


Spaghetti 160 g
Shiitake mushrooms 45 g (around 3 pieces)
Shimeji mushrooms 50 g (around 1/2 packet)
Enoki mushrooms 50 g (around 1/2 packet)
Fresh garlic 2.5 g (around 1/2 a clove)
Butter 2 Tbsp
Dashi Soy Sauce 2 Tsp
Salt a pinch
Pepper a small amount
Thin strips of dried seaweed as desired
Salt (for boiling spaghetti) as desired


  1. Bring water to a rolling boil, add salt and cook spaghetti.
  2. Cut mushrooms into easy-to-eat sizes and cut garlic clove into thin slices.
  3. Heat butter in a frying pan and sauté garlic slices, taking care not to burn them. When aroma rises, add the mushrooms, sauté lightly and season with salt and pepper.
  4. Add the cooked spaghetti, stir in Dashi Soy Sauce and remove from heat. Sprinkle with dried seaweed and serve.

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