Steps

1. Finely mince 2 cloves of garlic after smashing them with the side of a knife and removing the core.
   🕒 03:11
2. Slice the eringi mushrooms into rounds to maintain their texture.
   🕒 03:36
3. Tear the maitake and shimeji mushrooms by hand to break them apart.
   🕒 03:50
4. Place the chopped mushrooms (eringi, maitake, shimeji) in a bowl, sprinkle with 1/3 tsp of salt, and massage them. Let them sit for about 10 minutes to release their aroma. (This is the key!) Salting and letting them sit draws out the moisture from the mushrooms, concentrating their flavor.
   🕒 04:19
5. Cut 35g of bacon into thin strips.
   🕒 04:42
6. Heat 1 tbsp of vegetable oil in a frying pan over low heat and sauté the garlic.
   🕒 05:14
7. Once the aroma of garlic has infused the oil, add 35g of bacon and stir-fry. (This is the key!) Don't over-crisp the bacon; stir-frying it to a cooked state will retain its meaty texture.
   🕒 05:50
8. Add the mushrooms and stir-fry over medium heat until they soften. (This is the key!) Stir-frying while incorporating the flavorful juices released from the mushrooms, garlic oil, and bacon fat will enhance the aroma.
   🕒 06:09
9. Add 300cc of water and 50cc of cooking sake (rice wine) and bring to a boil.
   🕒 06:53
10. Stir in 1 tsp of konbu tea and mix well.
    🕒 07:18
11. Once boiling, add 100g of pasta and cook over medium-high heat, stirring occasionally, until almost cooked (approx. 5 minutes boiling time). (This is the key!) Cooking the pasta with the other ingredients allows it to absorb the umami from the mushrooms and the overall flavors, thickening the sauce and making it cling to the noodles.
    🕒 07:35
12. When most of the liquid has evaporated, add 2 tsp of soy sauce, 1/2 tsp of sugar, and 10g of butter, and mix everything thoroughly. (This is the key!) Add the soy sauce and butter at the end to preserve their aroma.
    🕒 09:16
13. Plate the pasta and garnish with chopped green onions as desired to complete the dish.
    🕒 09:56