We are big fans of Japanese-style pasta, or wafū pasta. It’s sometimes called Itameshi, but that is an old term that dates back to the 80s. Simply onions and garlic sautéed in olive oil, then eggplant, eringi mushrooms and sauteed until the vegetables are cooked through. Remove from the pan and sauté thin slices of pork. Return the vegetables. I added some cooked broccoli from the fridge. Be sure to season the vegetables and meat with salt when cooking.

Add the cooked pasta. Here is the wafū or Japanese seasoning difference. I add a generous splash of @sakurakaneyo Dashi Soy Sauce (dashi jōyu or だし醤油) and finish the sauce with butter. Cook until the sauce thickens and coats the pasta.

Sakura Kaneyo Dashi Soy sauce is from Kagoshima prefecture in the southern part of Japan. What makes this special is there is a piece of dried and smoked katsuo skipjack tuna (or bonito) with mirin. This soy sauce is salty, smokey, slightly sweet, and rich in umami. 

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