Scallop Spaghetti with Soy Sauce and Butter Sauce
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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