Katsuobushi Pasta

Katsuobushi Pasta is a unique fusion dish that combines the umami flavors of traditional Japanese katsuobushi with the comforting texture of al dente pasta. This vegetarian interpretation offers a delightful twist, perfect for those seeking a savory yet light meal.

Ingredients

• Spaghetti - 200 grams
• Dashi stock - 250 ml
• Katsuobushi (bonito flakes) - 30 grams
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Green onions - 2, sliced
• Shiitake mushrooms - 100 grams, sliced
• Spinach - 100 grams, fresh
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 50 ml of the pasta water.
2. In a pan, heat vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced shiitake mushrooms to the pan and sauté for 3-4 minutes until they are tender.
4. Pour in the dashi stock, soy sauce, and mirin. Allow to simmer for 5 minutes, letting the flavors meld.
5. Add the fresh spinach to the pan and cook until wilted, about 2 minutes.
6. Combine the cooked spaghetti with the sauce mixture in the pan, adding reserved pasta water as necessary to achieve desired consistency.
7. Stir in the katsuobushi gently and cook for an additional 1-2 minutes to heat through.
8. Serve the pasta hot, garnished with sliced green onions and toasted sesame seeds.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 68 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in umami flavors, enhancing satisfaction and flavor without excessive salt.
• Contains antioxidants from spinach and shiitake mushrooms, supporting immune health.

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