Japan · No.76 / 103
Shirasu Pasta
Shirasu Pasta
A Japanese-style oil pasta that crushes half the shirasu into the sauce and keeps the rest intact, with toasted soy sauce and pea shoots.
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Meet the dish
Japanese home cooking
Divide the shirasu between a crushed sauce base and intact pieces, creating both savoriness and delicate texture.
Pasta shapes to use
- Linguine
Key ingredients
- Dried shirasu
- Pea shoots
- Olive oil
- Red chilli
- Soy sauce
Follow the cooking scenes
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Step 1: Divide the shirasu
Crush half roughly and leave half intact, assigning one part to the sauce and one to the visible garnish.
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Step 2: Sauté the intact shirasu
Warm olive oil and chilli, lightly sauté the intact shirasu, and sizzle soy sauce against the side of the pan.
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Step 3: Add the crushed shirasu
Stir in the crushed fish and more olive oil, then wilt the pea shoots briefly over low heat.
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Step 4: Join pasta and cooking water
Add cooked linguine and a little pasta water, tossing until the fine fish particles coat the noodles.
What to watch for
- Taste the shirasu before setting the salt level of soy sauce and pasta water.
- Leave half intact to preserve its appearance and soft bite.
What sets it apart
Unlike the toasted shellfish aroma of sakura shrimp, this sauce dissolves the gentle savoriness of small whitebait.
Gear and ingredients for this dish
Purchase suggestions for preparing this dish, including tools and ingredients.