Recipe of Award-winning Oil-Free Japanese-Style Ankake Sauce Spaghetti with Mushrooms

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, oil-free japanese-style ankake sauce spaghetti with mushrooms. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Oil-Free Japanese-Style Ankake Sauce Spaghetti with Mushrooms is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Oil-Free Japanese-Style Ankake Sauce Spaghetti with Mushrooms is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook oil-free japanese-style ankake sauce spaghetti with mushrooms using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Oil-Free Japanese-Style Ankake Sauce Spaghetti with Mushrooms:

1. Get 600 ml ● Dashi stock
2. Get 1 tbsp ● Sake
3. Take 2 tbsp ● Mirin
4. Take 1 tsp ● Salt
5. Make ready 1 tbsp ● Soy sauce
6. Prepare 1 just 1 dash to finish Shiro-dashi
7. Get 1 Yuzu pepper paste
8. Make ready 1 dash Katakuriko slurry
9. Take 1 bag ★ Enoki mushrooms
10. Get 3 to 4 ★ Shiitake mushrooms
11. Get 1/2 bag ★ Shimeji mushrooms
12. Take 70 grams ★ Grated daikon radish
13. Take 200 grams Spaghetti
14. Get To finish:
15. Make ready 1 Green onions, shredded nori seaweed

Steps to make Oil-Free Japanese-Style Ankake Sauce Spaghetti with Mushrooms:

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.

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