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If you have butter, soy sauce, and pasta in your pantry, you can make this mouthwatering Butter Shoyu Pasta (バター醤油 パスタ). Although it’s a relatively new invention, butter soy sauce pasta is the second most popular Wafu Pasta (Japanese-style) dish in Japan. The butter and soy sauce forms a creamy emulsion that’s mind-blowingly savory and the perfect sauce to toss with your favorite pasta. In this version, I’ve upped the game with a medley of Japanese mushrooms and garlic, but you can substitute in just about any vegetable or protein you have in the fridge. FULL POST & RECIPE ▶ SUBSCRIBE TO MY SECRET RECIPE STASH ▶ Your membership supports my channel, and you get exclusive recipes weekly. INDEX 0:00 Introduction 1:05 Ingredients 1:35 Preparation 6:11 How to Cook Butter Shoyu Pasta 15:15 Plate it Up 16:59 Tasting the Pasta INGREDIENTS (makes 2 servings) 300 grams mushrooms (I used equal parts shimeji, maitake, and shiitake) 225 grams spaghetti 1 tablespoon olive oil 12 grams of garlic (1 extra-large clove, chopped) 2 tablespoons soy sauce 28 grams butter (2 tablespoons) Flat-leaf parsley (chopped for garnish) SUBSCRIBE TO MY CHANNEL ▶ ✚ FOLLOW NO RECIPES ✚ Instagram: Pinterest: Facebook: Twitter: ✚ SHOPPING ✚ JAPANESE TABLEWARE (5% off with “NORECIPES“) INGREDIENTS (10% off first order with “NORECIPES”) KITCHEN TOOLS (10% off with “NORECIPES“) ✚ GEAR✚ You can find most of the kitchen and camera gear I used to make this video in my Amazon shop. Buying things from my shop (even stuff you search for that’s not listed on the page) doesn't cost you anything extra and it helps to support this channel.
