Japanese-style Spaghetti with Plenty of Mushrooms

Japanese-style Spaghetti with Plenty of Mushrooms

This is a simple and light Japanese style pasta with ponzu and leeks.

Ingredients: 1 serving

80 g
Thinly sliced pork belly
3 slices
King oyster mushrooms
1 stalk
Shimeji mushrooms
Green onions or scallions
1 bunch
Red chili pepper
1 tablespoon
● Sake
1 tablespoon
● Mirin
1 tablespoon
○ Soy sauce
1/2 teaspoon
○ Ponzu
1 tablespoon
Sesame seed oil
To taste


1. Fill a large pot with water, boil over high heat. Once it's boiling, add salt and cook the spaghetti.
2. Slice the oyster mushrooms, shred the shimeji mushrooms by hand, and cut the pork in bite sized pieces. Thinly slice the scallions and chili peppers.
3. Put sesame oil in a pan, heat the red chili peppers and once fragrant, add the mushrooms and pork and heat over medium.
4. Once the meat has turned color, add the ● ingredients and once it is cooked, add the ○ ingredients. Switch off the heat.
5. Drain the spaghetti a minute before it's done. Toss with the sauce.
6. Add the leeks, cook everything over medium heat and it's done.
7. As the pasta sauce is light, it is suitable for hot summer days.

Story Behind this Recipe

I love mushrooms and wanted to a hearty pasta with it. Autumn is the season for mushrooms.