日本へようこそ (Welcome to Japan)

This recipe is from recipes.eat-japan.com

Balcer Rating: 4.5

Mushroom and Salmon Linguine with Kikkoman Soy Sauce

Pasta is always a popular choice, whether you’re dining out or dining in. The same goes for Japan, but their pasta dishes have often been adapted to suit native tastes by including Japanese ingredients. And the secret to making things taste Japanese is a little splash of soy sauce, Japan’s ultimate condiment. It’s full of umami, just like the tomato, so you’ll still get that mouthwatering taste. Soy sauce can also be used in Bolognese sauces for a subtle flavor and umami boost. This recipe is a simple linguine dish that makes the most of soy sauce.

• 160 g linguine
• 100 g shimeji or shiitake mushrooms
• 100 g smoked salmon
• 100 g baby spinach
• 10 g butter
• 1 tbsp olive oil
• 1 garlic clove, chopped
• 1 dried red chilli, deseeded and chopped
• 50 ml sake
• 1 ½ tbsp KIKKOMAN Soy Sauce
• black pepper, to taste
• Parmesan cheese, grated

Methods/steps

1. Remove the bottom of the stalks and divide into small chunks for shimeji(a); remove the hard stalks and slice the caps thinly for shiitake. Cut the smoked salmon into bite-sized pieces.
2. Boil the linguine in a large pan of boiling salted water according to the instructions on the package. Add the spinach in the final 30 seconds of boiling(b), then drain.
3. Add the butter and olive oil, chopped garlic, and red chilli to a frying pan and heat. Once the butter has melted and the garlic begins to soften, add the mushrooms and salmon and stir, add sake to simmer for 1-2 mins, then add KIKKOMAN Soy Sauce.
4. Add the cooked linguine and spinach, mixing to ensure the sauce coats the pasta(c). Add extra KIKKOMAN Soy Sauce if required and black pepper to taste. Sprinkle with Parmesan cheese.