Steps

1. Make a cross-shaped incision at the base of the spinach and separate the leaves by hand.
   🕒 00:20
2. Cut the spinach stems into 3cm pieces and the leaves into 5cm widths.
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3. Wash the soil from the base of the spinach, add enough water to cover, place a paper towel to cover the spinach, and soak for about 15 minutes to remove bitterness. (This is the secret!) Soaking removes the unique bitterness of spinach, making it safe to eat raw.
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4. Trim the tough base of the shimeji mushrooms. Cut off only the brown, sawdust-like part and the hardest part of the base.
   🕒 01:31
5. Break the shimeji mushrooms into bite-sized pieces by hand. (This is the secret!) Washing mushrooms removes their flavor and makes them mushy, so do not wash them.
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6. Cut the bacon into slightly larger pieces so they are enjoyable with the pasta. (This is the secret!) Bacon shrinks when fried and releases oil, so larger pieces provide a more satisfying presence and taste better.
   🕒 02:01
7. In a bowl, add 20g butter, 1/2 tsp dashi powder, 2 tsp soy sauce, and 1/2 tsp sugar. Place the butter on top so it melts easily.
   🕒 02:43
8. Prepare boiling water with a 1% salt concentration (15g salt per 1.5L of water) and bring to a boil. (This is the secret!) The target salt concentration for soup is slightly salty to the taste. Seasoning the pasta beforehand prevents the sauce from tasting bland even if it's not very salty.
   🕒 03:13
9. Confirm that the water is boiling vigorously. (This is the secret!) If the water temperature is too low, the pasta may become mushy or undercooked, so always add the pasta when the water is boiling.
   🕒 03:55
10. Add 200g pasta to the boiling water and cook for 30 seconds less than the package instructions. (This is the secret!) Since this dish is finished in a bowl, cook the pasta slightly al dente. If finishing in a frying pan, aim for 1 to 1.5 minutes less.
    🕒 04:07
11. While the pasta is cooking, thoroughly drain the soaked spinach using a salad spinner. If you don't have a salad spinner, stack a colander and a bowl and shake well to remove excess water. (This is the secret!) Leaving water will make the sauce watery, so ensure it is thoroughly drained.
    🕒 04:21
12. In a cold frying pan, add the chopped bacon and 2 tbsp olive oil. Cook over low heat to slowly draw out the flavor of the bacon. (This is the secret!) Frying in oil helps it release more fat and its savory flavor into the sauce.
    🕒 05:10
13. Once the bacon surface is crispy, add the shimeji mushrooms and stir-fry quickly over medium heat. (This is the secret!) Stir-frying mushrooms over high heat prevents them from releasing water and results in a delicious dish.
    🕒 05:39
14. Once the mushrooms are cooked, turn off the heat and add the drained spinach. Toss briefly to coat with the residual heat. (This is the secret!) Spinach only needs to be lightly cooked. The goal is to coat it with the savory oil without overcooking it, preserving its texture for a delicious result.
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15. Thoroughly drain the cooked pasta using a colander and place it into the bowl prepared in step 7.
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16. Use the residual heat of the pasta to melt the butter and mix everything together. (This is the secret!) It's ready when you can smell the fragrant butter and soy sauce.
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17. Add the sauce made in step 14 (bacon, shimeji mushrooms, spinach) and the flavorful oil remaining in the frying pan to the bowl using a rubber spatula, and mix thoroughly. (This is the secret!) Don't discard the oil remaining in the pan; it's a key flavor component. Mixing well ensures the sauce coats the pasta evenly.
    🕒 07:00
18. When plating, use tongs to arrange the pasta first, creating height, and then top with the ingredients. (This is the secret!) This plating style makes the dish look stylish.
    🕒 07:44
19. For an extra kick, generously top with chili oil with garlic, fried garlic, and chopped scallions.
    🕒 07:56