take 2 - stir fry mushroom pasta with miso (japanese style)

dec 23, 2023 (thu).............made a 2nd attempt

benchmark video : 

i) you tuber (taiji's kitchen) - https://www.youtube.com/watch?v=fD-g5TFBQCI&t=449s

introduction

- i learn this veggie dish from you tube

- very easy to cook and healthy

- this is the japanese way of cooking western pasta (eg using soy sauce)..............it is quite close to hong kong way which commonly add oyster sauce as well

main ingredients

- combination of 3-4 different types of mushrooms, important to pick those that bring strong mushroom flavor (bought shiitake mushroom, enoki mushroom, shimeji mushroom and baby portobello............will be nice to have porcini, wild mushroom but i cant find it near)

- spring onion

- 1 clove garlic

- white wine (replaced by japanese cooking sake coz available)

- butter

- 3 teaspoon x soy sauce <-- depending on the portion of spaghetti and preferred saltiness

- 1 teaspoon x miso (i use red miso coz available) <-- free to increase portion if you prefer more balanced miso taste

- black pepper

- olive oil

- salt

- spaghetti

steps

1. chop spring onion

2. dice garlic

3. clean mushroom using kitchen paper (not wash in water)

4. cut the bottom stalk

5. slice all mushroom (including stem)

6. mix soy sauce and miso

7. boil a pot of water with 1 teaspoon of salt

8. put spaghetti in boiling water and cook them according to your preferred texture

9. add olive oil................stir fry all mushroom (except enoki mushroom coz cook fast) in high heat till soft..........set aside for later use

10. add oil...............stir fry garlic till fragrant

11. add in chopped spring onion (leave some green part to decorate the dish)

12. turn to high heat..............add in all mushrooms

13. when all cooked..............add 1 tablespoon of white wine

14. add a pinch of salt and black pepper

15. add cooked spaghetti into pan

15. add butter

16. once butter melted..................add soy sauce mix

16. continue to stir fry in high heat..........until all sauce dry up and fragrant

17. sprinkle with spring onion (green part).............done

taste
-just right seasoned.............adding miso is a good idea coz taste better than without it

-texture of spaghetti remains hard (not undercooked) which is very good to me

-subtle butter aroma and mushroom flavor..............could be better if i got those more distinct flavor mushroom

areas of improvement

-challenge of cooking veggie dish is giving it some personality and dimensional flavor.............coz in general veggie is relatively light and subtle in taste..................will try porcini, wild mushroom (even dried) etc to see if it will make a difference

-sprinkle bits of nori seaweed as final touch up as well...............will enhance the dish more japanese style