Cut the chicken or bacon into bite-sized pieces. Shred apart the shimeji mushrooms.
Put a teaspoon of salt into boiling water and cook the pasta following package instructions.
Put the ● chopped garlic, thinly sliced chili pepper and olive oil in a frying pan. Set the heat to low.
When the garlic is fragrant, add the butter.
Add the chicken, turn up the heat to medium, and sauté.
When the chicken meat changes color, add the shimeji mushrooms and continue sautéing.
Add the salt and pepper and dashi stock granules.
Swirl in the sake and soy sauce.
Add the cooked pasta, and mix well.
Transfer to serving plates and enjoy!
Delicious topped with hand-shredded nori seaweed too.
I also recommmend Recipe ID: 1282570 - "Everyone's Favorite Bolognese-style Meat Sauce".
Story Behind this Recipe
I wanted to create the kind of simple Japanese style pasta you can get at a restaurant at home.
Be sure to put the oilve oil and garlic in the frying pan before heating it up. The results will be great. Instead of the dashi stock granules and soy sauce, you can use 2 teaspoons of commercial dashi-soy sauce mix.