by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
Finally, there is Japanese Pasta with Mushrooms and Chicken Soy Sauce and Butter Sauce. Yes, you cannot get enough of chicken because this Japanized pasta is a surefire winner both in taste, texture and presentation.
3/4 lb dry spaghetti Al Dente
1/4 lb shiitake mushrooms
2 tbsp Japanese soy sauce
3 tbsp butter
2 tbsp neutral oil
1 tsp Chicken powder (Hondashi)
2 shallots, finely chopped
½ cup white wine/vinegar + ¼ cup sugar (Mirin)
½ cup pasta water
2 garlic cloves, finely chopped
fresh ground black pepper
1 pc. Nori
1. Fill large pot with salted water and bring to boil. Add spaghetti to pot.
2. In large pan over high heat, add oil, butter and garlic. Cook for 2 mins.
3. Add mushrooms and cook for 3 mins. Add shallots and cook for 2 mins. Add chicken breast slices.
4. While pasta is boiling, reserve about ½ cup of pasta water. Drain pasta and add to pan of cooked mushrooms.
5. Mix well and add soy sauce, sake and mirin. Mix well again, making sure all pasta is coated with ingredients.
6. Add good amount of fresh ground black pepper and a little bit of pasta water to make sauce thicker. Then lastly garnish with onion leeks and julienne nori.
7. Serve with parmesan cheese.
2. In large pan over high heat, add oil, butter and garlic. Cook for 2 mins.
3. Add mushrooms and cook for 3 mins. Add shallots and cook for 2 mins. Add chicken breast slices.
4. While pasta is boiling, reserve about ½ cup of pasta water. Drain pasta and add to pan of cooked mushrooms.
5. Mix well and add soy sauce, sake and mirin. Mix well again, making sure all pasta is coated with ingredients.
6. Add good amount of fresh ground black pepper and a little bit of pasta water to make sauce thicker. Then lastly garnish with onion leeks and julienne nori.
7. Serve with parmesan cheese.
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