Steps

1. Trim the roots off 1 green onion stalk, cut it in half, then in half again, and finely chop it. Stack the pieces before chopping.
   🕒 02:11
2. Trim the roots off Shimeji Mushrooms 50g and separate them by hand.
   🕒 02:41
3. Trim the tough base off Maitake Mushrooms 50g and separate them by hand.
   🕒 02:51
4. Cut Garlic 1 clove in half lengthwise, remove the sprout, and mince. [Key Tip!] Always remove the garlic sprout as it can cause bitterness and burn easily.
   🕒 03:04
5. Cut Bacon 4 slices into 1cm strips and separate them.
   🕒 03:27
6. Heat Olive Oil 2 tbsp and minced garlic in a frying pan over medium heat until fragrant. [Key Tip!] Tilting the pan to pool the oil can help extract the aroma, but be careful not to let the flame extend beyond the pan.
   🕒 03:40
7. Once fragrant, add the chopped bacon and stir-fry over medium heat until it separates.
   🕒 04:16
8. When the bacon fat has rendered, add the separated shimeji and maitake mushrooms and stir-fry for about 1 minute, coating them with oil. Lightly brown them.
   🕒 04:37
9. Add 350ml water, sugar 1/2 tsp, mirin (Sweet Rice Wine) 1/2 tbsp, and dashi powder 1/2 tsp. Bring to a boil once.
   🕒 05:06
10. Once boiling, add Pasta 100g, spreading it out. Ensure it's submerged in the water. Boil for the time indicated on the package, maintaining a rolling boil. [Key Tip!] The pasta can stick together while boiling, so stir it occasionally. If the water evaporates before the pasta is cooked, add a small amount of water and continue boiling.
    🕒 05:18
11. Cook for the indicated time. Once the water has reduced, add soy sauce 1 tbsp, salted butter 5g, and salt 1/2 tsp. Toss for 30 seconds to 1 minute until well coated. [Key Tip!] Adding a small amount of butter enhances the creaminess and richness, resulting in a more delicious dish.
    🕒 06:14
12. Transfer to a plate, sprinkle with the chopped green onion, and it's done.
    🕒 06:42