Japanese-Style Mushroom Spaghetti

Japanese-Style Mushroom Spaghetti

I only use all-purpose dashi soy sauce and oyster sauce (two items I always have in hand) to flavor this. A quick to make spaghetti dish. Please enjoy with lots of shredded nori seaweed on top.

Ingredients: 2 servings

180 to 200 g
Mushrooms (Shimeji, shiitake, enoki, etc.)
150 g
Green onion
30 g
All-purpose dashi soy sauce (*see below)
1 tablespoon
Vegetable oil
1 tablespoon
Shredded nori seaweed
To taste
All-Purpose Dashi Soy Sauce
1 tablespoon
Oyster sauce
1 tablespoon


1. Cut the green onion into 2 cm pieces. Shred the shimeji mushrooms apart, and cut the shiitake or other mushrooms into easy to eat pieces. I used shimeji and shiitake mushrooms.
2. Heat some oil in a frying pan and stir-fry the mushrooms until wilted (about 1 1/2 to 2 minutes).
3. Add the [A] ingredients and stir-fry for about a minute.
4. Add the spaghetti that's been cooked al dente and the green onions and stir-fry quickly. Add the all purpose soy sauce and stir-fry for 1 minute. Season with salt and it's done.
5. Serve with plenty of nori seaweed on top.
6. Refer to the All Purpose Dashi Soy Sauce recipe is at Recipe ID: 1236017. It's very versatile and can be used for many things, like mentsuyu noodle dipping sauce

Story Behind this Recipe

I used the all-purpose dashi soy sauce I always have in stock, and make all the other ingredients ready while the spaghetti cooks.