Japanese pasta: miso edition

Japanese miso pasta

Japanese miso pasta

I’ve written about Yusuke’s Japanese-style pasta before, and it’s an apt example of the flexibility of Japanese cuisine.

The pasta itself is just run-of-the mill spaghetti, boiled in water and olive oil with a little bonito powder (dashi) added. For the toppings, Yusuke sautéed pork and eggplant in a mixture of miso (paste mixed with water), mirin, sake, and sugar. Then he added the pasta to the frying pan with more miso and a splash of soy sauce. He served the pasta with freshly chopped green onions sprinkled on top.

I’m tempted to use a clichéd simile to describe the complementary relationship between miso and eggplant…but to say that they go together like peanut butter and jelly just sounds gross. At any rate, they’re perfect foils for each other. The dish wasn’t salty, but it certainly had a distinctive miso flavour. To balance the rich taste, our soup was simply spinach and mushrooms in water, soy sauce, and dashi.

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