Oil-Free Japanese-Style Ankake Sauce Spaghetti with Mushrooms

Oil-Free Japanese-Style Ankake Sauce Spaghetti with Mushrooms

An easy-to-make, no-oil added Japanese style mushroom pasta with thick ankake sauce. It's quick to make, healthy and delicious! The key to the flavor is the yuzu pepper paste!

Ingredients: 2 servings

● Dashi stock
600 ml
● Sake
1 tablespoon
● Mirin
2 tablespoons
● Salt
1 teaspoon
● Soy sauce
1 tablespoon
Just a little to finish
Yuzu pepper paste
To taste
Katakuriko slurry
a small amount
★ Enoki mushrooms
1 bag
★ Shiitake mushrooms
3 to 4
★ Shimeji mushrooms
1/2 bag
★ Grated daikon radish
70 g
200 g
To finish:
Green onions, shredded nori seaweed
To your liking


1. Cut up the mushrooms into easy to eat pieces.
2. Grate the daikon radish and drain lightly.
3. Put all the ● ingredients into a pan and bring to a simmer. The dish will taste better if you make a proper dashi using bonito flakes!
4. Add all the ★ ingredients to the pan, and simmer until cooked through. The mushrooms should turn very limp.
5. Taste, and adjust the seasoning by drizzling in a little shiro-dashi (or salt if you don't have shiro-dashi). Add yuzu pepper paste to taste, and thicken the sauce with katakuriko.
6. Pour the sauce generously over freshly cooked pasta, and top with plenty of chopped green onions and shredded nori seaweed. Done!
7. This is better with plenty of yuzu pepper paste. It's a delicious ankake sauce pasta made with dashi stock. Hope you give it a try.
8. You can make the dashi by using a dashi pack too. Or you can put bonito flakes in a dashi 'tea bag'. In any case, I do recommend making a proper dashi stock for this dish.

Story Behind this Recipe

Whenever I want to eat a healthy pasta dish this is what I make. I like to add yuzu pepper paste to add a spicy accent. As long as you have a well flavored bonito based dashi stock, it will be delicious with just a little salt, and you'll feel satisfied after eating it. It's a great Japanese style pasta dish for women!