Scallop Spaghetti with Soy Sauce and Butter Sauce – AYANA GOHAN

Scallop Spaghetti with Soy Sauce and Butter Sauce – AYANA GOHAN

ayana-gohan.com

Delicious scallop spaghetti with umami-packed sauce, topped with shimeji mushrooms, garlic, and shiso—finish with a butter drizzle for a Japanese twist.

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Ingredients

  • 160 g spaghetti (1.7mm)
  • 3000 g water (for boiling pasta)
  • 36 g salt (for boiling pasta)
  • 100 g boiled baby scallops
  • 50 g shimeji mushroom
  • 10 g garlic
  • 2 tsp olive oil (for frying)
  • ½ tbsp sake
  • 1 tbsp soy sauce
  • 180 g water
  • 10 g butter (for a finishing touch)
  • 5 shiso (for topping)
  • shredded nori (for topping)

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