Steps

1. Cut off the tough ends of the shiitake mushroom stems.
   🕒 02:30
2. Slice the shiitake mushrooms thinly.
   🕒 02:48
3. Cut the shiitake stems in half, then slice them thinly.
   🕒 03:16
4. Cut off the hard stems of the shiso leaves, roll them up, and finely mince.
   🕒 03:51
5. To prevent the minced shiso from drying out, moisten it slightly with a little water.
   🕒 04:09
6. Add olive oil 1/2 tbsp to a frying pan and sauté 60g shiitake mushrooms.
   🕒 05:37
7. Sprinkle salt 1/4 tsp over the shiitake and sauté to draw out the umami. 【Pro Tip!】 Adding salt activates osmosis, releasing moisture from the shiitake and enhancing its flavor.
   🕒 05:53
8. To the sautéed shiitake, add 320cc water, sake 1 tbsp, soy sauce 1 tsp, Haimi seasoning 6 dashes, and bonito powder 1g, then bring to a boil.
   🕒 06:24
9. Once the sauce boils, add 100g 1.4mm pasta and simmer for 5 minutes over medium heat.
   🕒 07:35
10. Cook the pasta and reduce the liquid over high heat until only about 1-2 tbsp remains. 【Pro Tip!】 If there's too much liquid, the flavor will be diluted; if there's too little, the pasta will become hard. The key is to leave an appropriate amount.
    🕒 08:13
11. With the heat still on, add 10g butter and soy sauce 2 tsp, then mix well.
    🕒 08:41
12. Plate the pasta.
    🕒 09:17
13. Top generously with shredded nori to taste and garnish with 5 shiso leaves lightly squeezed of excess water.
    🕒 09:32