MISO PASTA – japanese/italian fusion recipe
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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Thank you!! Congratulations on your marriage Brian! God bless you and keep you and make his face shine upon you both!
Good presentation. Keep it up bro
Just made this for lunch here in Australia, bloody love it.
Sorry. I have loud neighbors too. 😁☺️😇
Any thoughts on seasoning the pasta water with something like kombu or katsuboshi? Maybe add in some miso?
I'm talking about when we are boiling the pasta initially.
Mmmm Im sure its good with a little spinach too
Am Miso lover! will try soon thanks man!
Did you really have the mushrooms on there for 45 minutes? Or were you saying 4 to 5 Minutes? Ok maybe I should go to bed…but your recipe looks really cool
This looks really good! I can't wait to try it! I'm thinking of adding a little bit of soy milk to help even out the miso's saltiness with sweetness and it'll help thicken the sauce a little bit (no need for a starch slurry or flour). Thanks for this idea!
Mushrooms are great. I use them all the time to do at least half the stuff I eat. I would not add any additional salt to this. Miso I have has 11g of salt per 100g, so 1 tbsp is 2g of salt. The daily maximum recommended value is 6g. Nobody cares about it until they get hypertension 😉
This is an awesome idea. I sliced up some bacon and added it to the mound of umami. Was fantastic!!!
Cool channel
I love the fusion recipes!! This looks really good! Can’t wait to try it!
We need a Kern taste test!!