Japan · No.78 / 103
Butter Soy Sauce Pasta
Butter Soy Sauce Pasta
A plain Japanese home-style pasta that tosses spaghetti with butter, soy sauce and pasta water, finished with shredded nori.
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Meet the dish
Japanese home cooking
With no filling, butter and soy sauce are spread over the noodles with reserved pasta water. Shredded nori completes this simple Japanese home pasta in about ten minutes.
Pasta shapes to use
- Spaghetti
Key ingredients
- Butter
- Soy sauce
- Pasta water
- Nori
Follow the cooking scenes
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Step 1: Boil in one pan
Boil the spaghetti, broken in half, in salted water for the package time. Reserve two tablespoons of cooking water and drain.
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Step 2: Toss with butter and soy
Rinse the pan briefly, heat the butter over medium heat, then add the pasta, reserved water and soy sauce and toss quickly.
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Step 3: Finish with nori
Once the butter-soy mixture coats the pasta, plate it and scatter shredded nori over the top.
What to watch for
- Reserve exactly two tablespoons of pasta water before draining so the butter and soy spread thinly over every strand.
- Toss the soy sauce briefly with the butter and pasta, then stop before it reduces and becomes overly salty.
What sets it apart
Unlike Japanese mushroom pasta, it adds no mushrooms, bacon or dashi; butter, soy sauce, pasta water and nori define the dish.