Recipe: Wafu pasta with yuzukosho sauce
A delicious meat-free pasta
This dish is easy to prepare and is vegetarian-friendly.
The key to success is making sure that the eggplant is washed in salt water prior to cooking, so as to prevent it from absorbing all of the oil. Be sure to squeeze the salt water out, though.
As yuzukosho has a strong flavor, start by adding only a teaspoon – you can always add more later.
For more about yuzukosho, listen to Episode 8 of the Japan Eats Podcast, where the Japanese condiment is discussed in detail.
Ingredients (serves 2 people)
- 160 g of bavette (or spaghetti)
- 200 g of eggplant
- 100 g of shimeji mushrooms
- 1 clove of garlic
- 2 tablespoons of olive oil
- 4 tablespoons of sake
- 4 tablespoons of soy sauce
- 1 teaspoon of yuzukosho
- 10 g butter
- 5 – 6 sheets of shiso to garnish
Pour 200 ml of cold water into a bowl and stir in 1 tablespoon of salt. Remove the top of the eggplant and then cut it in half lengthwise. Cut each half into six more pieces. Put the slices into a bowl of saltwater for 5 minutes to remove any bitterness.
Pour two liters of cold water into a large saucepan and place it on the gas table. Once it has come to the boil, add 20 g of salt and the pasta.
Pour 2 tablespoons of olive oil into the frying pan and add finely chopped garlic. Place the pan on a low heat and sauté slowly until they’re lightly browned.
Remove the salt water from the eggplant by squeezing each slice softly. Add to the pan and sauté until they too become brown. Again, use a low heat.
Once the eggplant is ready, add the shimeji mushrooms. Cook for another minute.
Pour 4 tablespoons of sake into the pan, then cook on a low heat to burn off the alcohol.
Add 2 tablespoons of boiling water from the pot in which you’re cooking the pasta. In addition, add 2 tablespoons of soy sauce to the inner surface of the pan, and add 1 teaspoon of yuzukosho and turn off the heat. Mix thoroughly.
Drain the pasta and then add to the pan. Combine with the sauce.
Add 10 g of butter, and again mix well.
Finally, wash the shiso and remove the water with a paper towel. Roll the leaves together and slice thinly. Serve with the shiso as garnish.