Japan · No.77 / 103
Sakura Shrimp Pasta
Sakura Shrimp Pasta
A fragrant Japanese-style spaghetti coating dried sakura shrimp and shiitake with pasta water, soy sauce, garlic and mitsuba.
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Meet the dish
Japanese home cooking
Warm dried sakura shrimp briefly so their concentrated aroma and coral color spread through the pasta without fading.
Pasta shapes to use
- Spaghetti
Key ingredients
- Dried sakura shrimp
- Shiitake mushrooms
- Mitsuba
- Garlic
- Soy sauce
- Olive oil
Follow the cooking scenes
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Step 1: Lift the pasta early
Drain the spaghetti one minute early and reserve cooking water, leaving room to finish its texture in the pan.
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Step 2: Brown the mushrooms
Warm garlic in olive oil and brown the shiitake, driving off moisture to concentrate their aroma.
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Step 3: Bloom shrimp in pasta water
Add pasta water, then sakura shrimp, warming them briefly so their aroma enters the liquid without prolonged simmering.
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Step 4: Finish with mitsuba and soy
Toss in pasta and mitsuba, then add soy sauce at the edge of the pan and plate as soon as it becomes fragrant.
What to watch for
- Add sakura shrimp after the cooking water so they do not scorch in bare oil.
- Use soy sauce at the end for aroma without making the dish heavy or salty.
What sets it apart
Unlike soft, mild shirasu, sakura shrimp contribute toasted shellfish aroma, coral color and a delicate shell texture.