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