Steps

1. Lightly oil a frying pan and spread thinly with a paper towel. This is the key! Using minimal oil allows you to thoroughly sear the mushrooms, maximizing their umami and flavor.
   🕒 00:31
2. Tear 160g of Maitake Mushrooms into large bite-sized pieces by hand.
   🕒 00:57
3. Add the torn maitake mushrooms to the frying pan.
   🕒 01:31
4. Cut 1 pack of Eringi Mushrooms into easy-to-eat, bite-sized pieces. For larger ones, cut them in half lengthwise, then into pieces similar in size to the maitake mushrooms.
   🕒 01:34
5. Add the cut eringi mushrooms to the frying pan.
   🕒 01:58
6. In a bowl, combine 150ml of Water, 2 tbsp of Cooking Sake (Rice Wine), 2 tbsp of Mirin (Sweet Rice Wine), 1 tbsp of Soy Sauce, and 6 shakes of MSG (Umami Seasoning). Mix well to create the pasta sauce.
   🕒 02:30
7. Prepare 15g of Salted Butter in a separate container.
   🕒 03:04
8. Place the mushrooms in the frying pan over medium-low heat.
   🕒 03:13
9. Sprinkle with a pinch of Salt and stir gently to coat, allowing the moisture to evaporate. This is the key! By searing the mushrooms dry, you maximize their umami and flavor. Don't stir too much; flip and cook once you see browning (approx. 6-7 minutes).
   🕒 03:22
10. In a microwave-safe pasta container, add 180g of Pasta, 2/3 tsp of Salt, and 500ml of Water.
    🕒 03:52
11. Microwave on high (600W) for 10 minutes, cooking the pasta until it's still slightly al dente.
    🕒 04:30
12. Once the mushrooms are browned and have reduced in volume by about two-thirds, pour in the prepared pasta sauce and bring to a boil.
    🕒 05:24
13. Remove from heat once it boils.
    🕒 05:39
14. Gently loosen the cooked pasta.
    🕒 05:46
15. Add 4 tbsp of Pasta Cooking Water to the sauce and mix. This is the key! The cooking water contains umami, saltiness, and thickening agents, which help the sauce cling better to the pasta.
    🕒 05:53
16. Return the sauce to medium heat and add the pasta to the sauce, mixing it in.
    🕒 06:09
17. Add the prepared 15g of Salted Butter and stir while simmering the sauce to coat the pasta. This is the key! By simmering down the sauce and allowing the pasta to absorb it, the mushroom's umami melds with the pasta for a rich flavor. Simmer until the sauce becomes thick and syrupy.
    🕒 06:19
18. Plate and serve. Enjoy!
    🕒 07:00