Japanese Style Spaghetti
100 g spaghetti
30 g bacon, chopped into 2 cm strips
50 g pak choi, chopped into 3 cm pieces
1 (20 g) shiitake mushroom, sliced
1/2 bag (50 g) shimeji mushrooms, cut off the base
Pinch of salt
1 tbsp The premium wagyu stake shoyu
1 tbsp water
20 g butter
Bring a large saucepan of salted water (e.g., 1 tbsp salt for 1000 ml of water) to a boil. Add the spaghetti and cook until it is as firm as you like it.
Melt the butter in a frying pan and fry the bacon and pak choi, add the drained spaghetti, water, and The premium wagyu stake shoyu, and stir thoroughly.
Serve on plates and season with black pepper to taste.