Oil-Free Japanese-Style Ankake Sauce Spaghetti with Mushrooms

• 600 ml Dashi stock
• 1 tbsp Sake
• 2 tbsp Mirin
• 1 tsp Salt
• 1 tbsp Soy sauce
• 1 just 1 dash to finish Shiro-dashi
• 1 Yuzu pepper paste
• 1 dash Katakuriko slurry
• 1 bag Enoki mushrooms
• 3 to 4 Shiitake mushrooms
• 1/2 bag Shimeji mushrooms
• 70 grams Grated daikon radish
• 200 grams Spaghetti
• 1 Green onions, shredded nori seaweed

1. Cut up the mushrooms into easy to eat pieces.
2. Grate the daikon radish and drain lightly.
3. Put all the ingredients into a pan and bring to a simmer.
4. The dish will taste better if you make a proper dashi using bonito flakes!
5. Add all the ingredients to the pan, and simmer until cooked through.
6. The mushrooms should turn very limp.
7. Taste, and adjust the seasoning by drizzling in a little shiro-dashi (or salt if you don't have shiro-dashi).
8. Add yuzu pepper paste to taste, and thicken the sauce with katakuriko.
9. Pour the sauce generously over freshly cooked pasta, and top with plenty of chopped green onions and shredded nori seaweed.
10. Done!
11. This is better with plenty of yuzu pepper paste.
12. It's a delicious ankake sauce pasta made with dashi stock.
13. Hope you give it a try.
14. You can make the dashi by using a dashi pack too.
15. Or you can put bonito flakes in a dashi 'tea bag'.
16. In any case, I do recommend making a proper dashi stock for this dish.

stock, sake, mirin, salt, soy sauce, just, pepper, slurry, enoki mushrooms, shiitake mushrooms, mushrooms, daikon radish, green onions

Taken from cookpad.com/us/recipes/169116-oil-free-japanese-style-ankake-sauce-spaghetti-with-mushrooms (may not work)