Japan · No.73 / 103
Japanese-style Tuna Pasta
Japanese-style Tuna Pasta
A soy-and-dashi tuna spaghetti with mushrooms and komatsuna, finished lightly with grated daikon and shiso.
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Meet the dish
Japanese home cooking
Dissolve tuna savoriness into dashi and soy sauce, then lighten the finish with daikon and shiso.
Pasta shapes to use
- Spaghetti
Key ingredients
- Canned tuna
- Komatsuna
- Shimeji mushrooms
- Bonito dashi
- Soy sauce
- Grated daikon
- Shiso
Follow the cooking scenes
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Step 1: Prepare the ingredients
Separate komatsuna stems and leaves, break up the mushrooms, drain tuna, grate daikon, and slice shiso.
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Step 2: Cook firm ingredients first
Sauté the stems and mushrooms first, reserving the leaves to preserve their color and texture.
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Step 3: Cook pasta in dashi
Bring water and bonito dashi to a boil, add spaghetti, and turn it several times so it absorbs the broth and the savoriness released by the vegetables evenly.
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Step 4: Finish with tuna and condiments
Add leaves, tuna and soy sauce, reduce the liquid, then top the plated pasta with uncooked daikon and shiso.
What to watch for
- Stagger the stems and leaves to preserve both crisp stems and the leaves' green aroma.
- Drain watery grated daikon lightly so it does not dilute the sauce.
What sets it apart
Unlike red tuna tomato pasta, this dish is defined by dashi, soy sauce and grated daikon.