Bacon Shimeji Pasta
Bacon and shimeji mushrooms are a popular pairing for pasta dishes in Japan. They typically use soy sauce or dashi or both for the seasoning, but in this recipe I used a hint of soy sauce for the secret ingredients, and added Japanese shiso leaves for the aroma :-)
Bacon Shimeji Pasta
Bacon and shimeji mushrooms are a popular pairing for pasta dishes in Japan. They typically use soy sauce or dashi or both for the seasoning, but in this recipe I used a hint of soy sauce for the secret ingredients, and added Japanese shiso leaves for the aroma :-)
アプリでひらく作り方
- 1
Set a large skillet over medium heat.
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- 2
Add bacon and cook. Stir occasionally.
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- 3
Cook until the bacon gets lightly browned.
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- 4
NOTE: Remove extra fat with a paper towel as needed.
- 5
Add shimeji, garlic and cook to deglaze the skillet.
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- 6
NOTE: Add a splash of water to deglaze the pan if needed.
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- 7
Add oil and cook until the shimeji gets wilted.
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- 8
Season with black pepper and soy sauce.
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- 9
Meanwhile, bring water to a boil to cook the pasta.
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- 10
Reduce the cooking time by 1 min so we FINISH it in the pan.
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- 11
Transfer the pasta, add shiso and toss over medium high heat
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- 12
Serve.
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コツ・ポイント
Add shiiso leaves at the end of the cooking to keep the aroma. Use soy sauce for the hint of umami.
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