Slice the onion and bell pepper thinly. Cut the meat into 3 cm wide pieces.
Put the butter in a frying pan and add the grated garlic. Add the shimeji mushrooms, onion, bell pepper and meat and stir-fry well.
Add the salt, pepper, water, sake, soy sauce and mirin and mix well. When the sauce comes to a boil turn off the heat.
Boil the pasta and drain.
Add the pasta to the frying pan and put back on the heat. Coat the pasta well with the sauce.
Serve with some shredded nori seaweed and/or shiso leaves on top.
Story Behind this Recipe
The Japanese style pasta I had the other day at a cafe was really delicious, so I tried to recreate it at home. My husband loved it too, so I decided to introduce it here.
Just sauté the mushrooms and you can easily make a delicious Japanese style sauce. Try adding eggplant, or use this sauce with udon noodles or harusame glass noodles instead of pasta. If you do use it with these other noodles, thicken the sauce a bit by adding katakuriko dissolved in water. Adjust the seasoning to taste with salt and pepper.