Another fusion recipe from me, but now it’s between Japanese and Italian. I present to you my version of miso pasta. This one was a lot of fun to make. We use the techniques we learned from bulgogi spaghetti to this dish. Pasta is already amazing and adding an umami bomb to it is an amazing thing!

Let me know what other fusion recipes you’d like to see!

0:00 Introduction
0:53 Ingredient Overview
2:54 Frying Pan v. Saute Pan
4:09 Prepare Ingredients
4:54 Cooking Time
7:21 Taste Test
8:28 Conclusion

INGREDIENTS
8 oz pasta – I used bucatini
4 cloves garlic
1 1/2 tbsp miso
8 oz mushrooms
3 tbsp butter

GARNISH
1 stalk green onion
2 sheets roasted seawood
Sesame seeds

1. Begin boiling pasta water.
2. Finely slice garlic.
3. Slice mushrooms.
4. Julienne seaweed into thin strips.
5. Cut green onion on steep bias. Place in ice bath for 30 seconds, then transfer to paper towel lined bowl.
6. Melt butter over medium-high heat in frying pan.
7. Add mushrooms with pinch of salt and saute until moisture has released and golden brown color has been acheived.
8. Start cooking pasta. Set timer 2 minutes shy of al dente.
9. Add garlic to mushroom mixture, stir quickly to incorporate.
10. Add two ladles of pasta water to miso and whisk well to dissolve the miso.
11. Add miso water mixture to mushroom mixture. Shake well to combine.
12. Add pasta once timer is up, stirring constantly and adding pasta water as neccesary.
13. Taste for doneness and seasoning. Add more pasta water or salt if neccesary.
14. Plate and garnish with green onion, seaweed and sesame seeds.
15. Enjoy 🙂

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