Steps

1. Finely chop 5g garlic and 5g ginger.
   🕒 03:20
2. Cut 30-40g komatsuna into lengths that will easily mix with pasta, then separate the leaves.
   🕒 04:27
3. Remove the tough ends from 30g maitake mushrooms, 30g shiitake mushrooms, and 30g shimeji mushrooms, and break them into bite-sized pieces. Slice the stems of the shiitake mushrooms. Pro Tip! Shiitake mushrooms are essential. Slicing and using the stems will enhance the dashi and umami.
   🕒 04:54
4. Heat 1 tbsp olive oil in a frying pan, then sauté the finely chopped garlic and ginger over medium-low heat until fragrant. Be careful not to burn them.
   🕒 06:50
5. Once fragrant, add the maitake, shiitake, and shimeji mushrooms and sauté until softened.
   🕒 08:41
6. Add the komatsuna and continue to sauté.
   🕒 10:20
7. Add 2/3 tsp Hondashi and 1/3 tsp consommé powder and mix well. Pro Tip! Use a double dashi (Japanese and Western-style broth) to create depth of flavor.
   🕒 11:11
8. Add 1 tbsp Mirin (Sweet Rice Wine) for sweetness, then season with 2 tsp soy sauce. Sauté until the Mirin (Sweet Rice Wine) has reduced to some extent. Pro Tip! Reduce while drawing out sweetness and aroma.
   🕒 12:00
9. Bring a large pot of water to a boil, add salt (10g per 1L water), and cook 100g pasta 30 seconds to 1 minute less than the package directions.
   🕒 15:54
10. Reserve one ladleful (approx. 50ml) of the cooked pasta water and add it to the frying pan with the prepared sauce.
    🕒 20:56
11. Add the cooked pasta and 10g butter to the frying pan and mix well until thoroughly coated.
    🕒 22:27
12. Once the butter has melted and coated everything, transfer to a plate and serve.
    🕒 22:56