Chef, you have no idea how much this change my life, I was already working in a vegan charity kitchen, I had no idea what to do, but then came this.... and we have a second kitchen coming in the north of rotterdam 😊
I do like this format, as I love how you talk through the whole process and explain what’s behind every action so I can actually learn something new every time. You don’t just say “chop the garlic” and move on to the next step, there’s a lot more to that single action and I like to see that, it makes the recipes all foolproof and it makes me more confident that I’ll succeed in replicating them! Keep up the good work 💪
Hi Alessia, that's what I try and do in all of my videos, but the format does give me more time to fit in those more conversational things that I would normally edit out to try and keep the length down. Believe it or not, I do get a lot of feedback telling me my videos are way too long and that I should just shut up and cook, so I've tried to maintain a balance between conveying the points I think are most important and leaving out the more trivial stuff. Since I'm not a mind reader, it's super helpful to hear that you and others are finding this longer format valuable. I'll still probably continue to make shorter ones, but will also try and make more of these longer one-take videos as well.
Found your article through google and really liked the format as it reminded me of a video teaching Japanese curry from scratch. I loved that video when I was starting to learn how to cook in my early dorm days, because you taught transferrable knowledge that made me more confident in cooking overall. Realizing that you were the same person is so cool! Glad you're still around on youtube!
Hi Rien, welcome back to the channel! That's my goal here, to teach techniques that can be applied to other dishes. Happy to hear that you found my curry from scratch recipe useful enough to remember it.
I made this pasta a few times now and it always comes out so delicious. My husband likes it when I add a little bacon in there. My family assumes I been working over the stove all day to make it 🤫 😆
This format is very helpful and feels more like a how-to-make video instead of a recipe video.We get to see more of your cooking techniques - I like it very much :)
Thanks Tess Cook. It seems to be getting a positive response so I'm planning to do more of these, but it's not super practical for more complicated recipes (the videos will end up being super long).
@@NoRecipes I agree. If the videos are too long, it would lose its value to most people-me included. I think mixing it up will keep your channel interesting and be the most helpful. Good luck!
Love this longer video! Crazy how much flavour can come from butter and soya sauce. I’m just getting the hang of cooking with more interesting mushrooms. When I am in Calgary (our closest big city) I try to stop and buy some because our small town stores don’t carry them or if they do they aren’t fresh…😂 Most of what I can find are Korean varieties I think. Take care!🌺
Thanks! I was trying out a different format here with minimal editing thinking it would be easier 😅 Korea is pretty close to Japan, so we have a lot of similar mushrooms (just different names).
Dude, that looks really tasty! One friend from Japan used to rave about this soy sauce-butter rice dish, so it seems that combination just works. I have yet to try it in my own cooking, but I think I'll give this recipe a go. I've been focusing my cooking energy towards nailing the "classics" before I approach fusion, but this looks like a fun dish. Using the starchy sauce to emulsify with the butter reminds me a lot of the technique used to make a classic carbonara sauce. Thanks for sharing Marc!
There's a dish here called "butter rice" that's a pat of butter on hot rice. Then you drizzle a bit of soy sauce on top when the butter has melted and mix it together. This is definitely a similar concept. Carbonara is an emulsion using eggs, but this one is closer to the technique for Cacio e Pepe (except it's a lot easier because butter won't seize up like cheese can). I hope you enjoy it!
I made this yesterday and, boy howdy, this was so good and easy to make. I can't get enough of mushrooms and I knew what I had to do when I watched this video. I'm incredibly inept at cooking and I pulled it off! Thanks for this!
Mushrooms absorb water like a sponge. If you wash them, they will soak up the water and release it when you're trying to sauté them which will make them soggy. That's why you shouldn't wash mushrooms with water unless you're 1) adding them to a soup 2) they're wild mushrooms and are so dirty that you have no choice.
My daughters started adding soy sauce and butter to their tri-color rotini pasta about 25 years ago. Who knew it was a Japanese thing? I never thought of adding mushrooms, which we also love or other styles of pasta. Thanks for the easy recipe.
Sounds like your daughters were visionaries! I couldn't find exactly when it was invented, but it seems like it only has around a 40 year history here.
Hi man, great video. I just made a very similiar dish today, then seen you recipe. I am a chef myself and also found those 3 ingridients (shitake, butter, soysauce) work beautifully together, I also added a couple of dried tomatoes in oil, which I diced finely, boost the umami even moire imho. Sub gained, keep it up
Thanks and welcome to the channel! Soy sauce and butter would make cardboard taste good 🤣 Good call on adding dried tomatoes I bet the acidity and sweetness was a nice contrast in there.
Awesome! When you get bored with it, there's a lot of room to change it up with variations. Different vegetables and protein, and I even like adding a little wasabi to it sometimes 😉
Hey Mark how you doing it's your friend Nicholas all I got to say is dude!!!! You hit another one out of the park!!!! This was a great video and I made it but instead of spaghetti noodles I use linguine noodles so little thicker have a little bit more bite and dude it was so awesome I just I can't explain just it was just great so thank you for the recipe and keep them coming brother and I'll keep watching you have a good one God bless and take care of yourself brother
Thanks Nicholas, I'm glad to hear you enjoyed it, and great call on the sub! For some reason linguine is almost impossible to find here in Japan but I used to use it all the time when I lived in the US. Be well and have a great week ahead!
Thanks Judy! I tried this as a new format but it ended up being more work than expected and the response wasn't great, so I haven't done it since. If I can figure out how to get live-streaming to work, I do want to do that someday.
@@NoRecipes you said the response was nt ok, it seems fine with me. Coz everythings so natural! Well anyways, up to you. I'd still watch.your videos. Everythings fine! Goodluck!
@@judyrobas5123 A lot of people complained it's too long. I do want to get into live streaming though so hopefully once I get that figured out I can do more of these unedited videos.
All your videos are so amazing!!! I love that you add food science and techniques to your explanations, and you're so creative in creating the stable dishes. The presentation and video editing is also aweomse. Subscribed and shared :) My video making friend is also a huge fan, and said to tell you a small tip: to add cross disolve in between frames will make the your transitions even smoother . Thank you so much for making these videos!
Thanks Kimberlee, and welcome to the channel! Thanks for the tip, I'm using pan and zoom transitions, and I don't think I can layer them in Final Cut Pro, but I"ll try and make the transitions smoother.
Butter and soy sauce is such a good combo. I actually put a mixture of butter and soy sauce on popcorn and it is so good. Nutty, rich, umami...I definitely have to try pasta with it! I wish I liked mushrooms more. 😅
Thanks Rohvannyn! This video performed pretty poorly at first, which is why I didn't continue the format, but it looks like it's doing better now one year later, so I may try it again sometime.
Thanks! Noted on the prep, I don't think I can do this 1-take format on more complicated videos, but will try and do more of these for simpler dishes going forward.
I really like the new format. I think it does a better job following your original mission too, since we can really see the technique behind what you're doing instead of just quick cuts through the process. Both formats are good, but i prefer this one.
Thanks for the feedback Edmond. I've been trying to deliver the key points of the techniques in my other videos, but I suppose the slower pace of videos like this one make it easier to absorb the information. I get a fairly steady stream of people saying that my videos are too long (and not in such a nice way), so I've tried to keep them as short as possible, but the amount of time it take to plan and edit those videos was getting a little untenable. I'll try and do some more of these one-take videos and see how people react.
You're welcome! It's a little difficult to give an exact amount because it depends on how hot your stove is, the type of pasta you use, how wide our pan is, etc. I usually start with 1 ladle and add more if needed. If you have a pool of water at the bottom of the pot that's too much so you'll want to evaporate a bit, if you have no water and the pasta starts sticking together that's not enough so you'll want to add more water. The ideal amount is when the pasta is shiny and makes a squishy noise when you stir it, and there's a little liquid at the bottom, but no so much that it's soupy.
Wow! Your recipes continue to amaze me. So delicious they must be. Once again, I'm so glad Maplecook turned me on to your channel. Keep up the great work my friend 👍
I made this Pasta following Ur recepie today and it was damn delicious! Thank u so much vor Sharing this recepie! And the Trick with the pasta-water, is genius! But sadly i couldnt Use Maitake, because their Not available in my Country... :( Greetings from Germany! 😊
This is so easy and fun to make! My favourite twist is to add a little chilli flakes and sauté cherry tomatoes together with the mushrooms, then wilt in baby spinach right at the end. Perfect for packing to work 😋
I prefer the energy of this video vs the others, I like your natural level of enthusiasm vs your over enthusiasm in most of your other videos. I like the efficiency of your other videos more how ever for note taking and recipe hunting. If you could incorporate that more natural levels of enthusiasm of this video but the efficiency of the other videos i think that would be the best video set up. This is of course just my personal opinion. love all your videos non the less but would love to see the more videos with this kind natural feeling!
Hi aarrow, thanks for the feedback. This video was uncut during the cooking scenes. Normally I cut out the parts lacking enthusiasm (a.k.a. the boring bits) to make the videos shorter. This takes a significant amount of time, so I was experimenting with an uncut video to see if it would work. Unfortunately the % watched of this video is pretty low, presumably because it's so long. Shooting in one long take also means I can't make any mistakes, or misspeak, so I ended up reshooting this whole thing 2 times to get it right (which took longer than just editing the video would have). Long story short, I don't think I'll be returning to this form factor for UA-cam. I am considering starting paid live cooking class (which would by nature be uncut) would this be something you might be interested in?
Hi Nicole, please click the link in the description to head to my site and check out the full post/recipe. I give a lot of alternatives and substitutions for the mushrooms there.
This format is so longg, feels kinda like reading a cooking blog post,, I prefer the shorter vids as they are much easier when you're actually cooking Looks like a delicious meal tho! Hope I can find some nice mushrooms here to make it myself :)
Hi Wopmy, thanks for the feedback. I was trying something new here but decided against continuing with this format. Most of my recent videos are 8 minutes or less.
I had this at a restaurant and I didn't like it...theirs was bland. But the ingredients sounded so good, I wanted to make it myself and see if I could do better. Thank you for the help, because I'm definitely doin it.
Hi Lisa, sorry to hear you had a bad first experience with this, but I'm glad to decided to try it yourself because it's delicious when made well. My guess is that the restaurant didn't add enough butter, soy sauce... or both. It is pretty simple but if you want more going on you can always add some basil or chilis. I hope you enjoy it!
@@NoRecipes Awww, you are too kind with your reply! I will definitely be trying it! And I just moved from Texas to Hawaii and am still looking for employment, but when I do find work I am so joining your Patreon! You need more support, your videos are wonderful and you are clearly a kind soul.
@@beanzbeanzbeanz Thank you Lisa, your note made my day😊 That sounds like quite a move, but I hope you're enjoying your new environment! Good luck with the job hunt, and don't worry about Patreon. There are lots of ways my community supports me, and reading comments like this is one of my favorite!
Really enjoyed this. We Vietnamese have a slightly different version using Maggi instead of soy sauce which gives a more complex flavor. I use butter too but also with lots of garlic. You can see pic of my version on my IG @TheTasteCurator. Never did it with mushrooms before so you just gave me an idea. Thanks a lot chef
You're welcome, thanks for sharing! The butter/soy sauce combo is used on all sort of things here in Japan, not just pasta (rice, popcorn, potatoes, steak, etc).
Hi Xiomara, cups as well as ml are volumetric measurements. They are are good for measuring the volume of liquid ingredients, but using cups to measure ingredients like mushrooms is kind of like using your waist size to measure your weight. Mushrooms can be compressed so depending on how much you pack into a cup, and the shape of your cup, you will have a totally different quantity of mushrooms. That's why non-liquids should always be measured with mass-based measurements i.e. ounces/pounds/grams.
@@NoRecipes hi what I was trying to said is that I'm bad with Oz or grams I'm used to cups in usa everything is cup but I'm going to try Google 😁 thanks.
@@xiomaraf.7770 Yes, it's really unfortunate. I used to publish all of my recipes in cups, but I got tired of people complaining that the recipes didn't turn out right because they scooped 1 cup of flour differently than I did. A digital scale can be bought online for around $10 and it doesn't take up much space. It's one of the first things I recommend someone buy when they are getting started in the kitchen. It's a lot easier to use than cups as well, because when a recipe is written by weight, you can throw a bowl on the scale and just keep adding ingredients without having to wash extra cups and spoons.
Hi Jerome, you'll need to rehydrate them first, but they should work. If you use dried mushrooms with a lot of flavor, you could even add some of the stock made when you rehydrate the mushrooms in at the very end, when you're tossing everything together.
Thanks for the feedback Si, I edited this just after getting a new transition pack, so I got a little carried away. 😅 More recent videos are a little smoother.
Hi Abigail, the tips of the tongs are made from high temperature nylon which has an even higher melting point than silicone ( I don't use metal on non-stick cookware because it will scratch). Wood tongs are porous and would not last very long if used for cooking (temperature and moisture).
![Japanese Mushroom Pasta] This is the dish of Michelin chef's memory.](/img/n.gif)
You are fun to watch. Always jolly and full of zest. Keep it up.
Thanks Sheila I'm glad to hear you enjoy my videos!
Chef, you have no idea how much this change my life, I was already working in a vegan charity kitchen, I had no idea what to do, but then came this.... and we have a second kitchen coming in the north of rotterdam 😊
I'm so happy to hear you've found this so helpful! That's great to hear that your charity kitchen will be expanding. Congratulations!
I do like this format, as I love how you talk through the whole process and explain what’s behind every action so I can actually learn something new every time. You don’t just say “chop the garlic” and move on to the next step, there’s a lot more to that single action and I like to see that, it makes the recipes all foolproof and it makes me more confident that I’ll succeed in replicating them! Keep up the good work 💪
Hi Alessia, that's what I try and do in all of my videos, but the format does give me more time to fit in those more conversational things that I would normally edit out to try and keep the length down. Believe it or not, I do get a lot of feedback telling me my videos are way too long and that I should just shut up and cook, so I've tried to maintain a balance between conveying the points I think are most important and leaving out the more trivial stuff. Since I'm not a mind reader, it's super helpful to hear that you and others are finding this longer format valuable. I'll still probably continue to make shorter ones, but will also try and make more of these longer one-take videos as well.
So quick! So easy! So yummy!
Thank you!☺️
Found your article through google and really liked the format as it reminded me of a video teaching Japanese curry from scratch. I loved that video when I was starting to learn how to cook in my early dorm days, because you taught transferrable knowledge that made me more confident in cooking overall. Realizing that you were the same person is so cool! Glad you're still around on youtube!
Hi Rien, welcome back to the channel! That's my goal here, to teach techniques that can be applied to other dishes. Happy to hear that you found my curry from scratch recipe useful enough to remember it.
I watched this vid once again you really have a nice diction and words are all clear!
Thanks for the kind words Judy!
I made this pasta a few times now and it always comes out so delicious. My husband likes it when I add a little bacon in there. My family assumes I been working over the stove all day to make it 🤫 😆
😆 Glad to hear you and your family has been enjoying it! Good call on the bacon👍🏽Don't worry you're secrets safe with me 😉
Awesome show man, 👏👏
Thanks!
I'm going to try this. I love your stove, it's very unique.
Thanks Donna, I hope you enjoy it! This is a typical Japanese gas stove.
Tried this today and fambam loved it… thanks for sharing!
So happy to hear it! Thanks for sharing!
Great fusion dish, well done the tossing of pasta with cooking water. Chhers from Italy
Thanks Roberto! Have a great weekend😀
This pasta is a plate that would go well in Italy! I will try! I’m not sure I can find those mushrooms in Italy but I will try!
Thanks! I used those mushrooms because it's what I had, but fresh porcini, piopparelli, and galluccio mushrooms would all work well for this.
@@NoRecipes I will defenetly try and I will tell u the result! You have a really good knowledge about ingredients ! I’m really impressed!!!
This format is very helpful and feels more like a how-to-make video instead of a recipe video.We get to see more of your cooking techniques - I like it very much :)
Thanks Tess Cook. It seems to be getting a positive response so I'm planning to do more of these, but it's not super practical for more complicated recipes (the videos will end up being super long).
@@NoRecipes I agree. If the videos are too long, it would lose its value to most people-me included. I think mixing it up will keep your channel interesting and be the most helpful. Good luck!
Love this longer video! Crazy how much flavour can come from butter and soya sauce. I’m just getting the hang of cooking with more interesting mushrooms. When I am in Calgary (our closest big city) I try to stop and buy some because our small town stores don’t carry them or if they do they aren’t fresh…😂 Most of what I can find are Korean varieties I think.
Take care!🌺
Thanks! I was trying out a different format here with minimal editing thinking it would be easier 😅
Korea is pretty close to Japan, so we have a lot of similar mushrooms (just different names).
Im making this recipe for lunch . Thank you for sharing this wonderful recipe chef .
You're welcome, I hope you enjoy it!
Dude, that looks really tasty! One friend from Japan used to rave about this soy sauce-butter rice dish, so it seems that combination just works. I have yet to try it in my own cooking, but I think I'll give this recipe a go. I've been focusing my cooking energy towards nailing the "classics" before I approach fusion, but this looks like a fun dish. Using the starchy sauce to emulsify with the butter reminds me a lot of the technique used to make a classic carbonara sauce. Thanks for sharing Marc!
There's a dish here called "butter rice" that's a pat of butter on hot rice. Then you drizzle a bit of soy sauce on top when the butter has melted and mix it together. This is definitely a similar concept. Carbonara is an emulsion using eggs, but this one is closer to the technique for Cacio e Pepe (except it's a lot easier because butter won't seize up like cheese can). I hope you enjoy it!
You are fun to watch, always jolly and full of zest. Keep it up.
Ohhhhh oishii!!! Shared ✨🙏🏻👍🏻💕🥢
Thanks!😃
Thank you so much for the recipe😊😊😊
You're welcome!
I live in Japan and I made this, simple and very tasty!
I'm glad to hear you enjoyed it!
Looks delicious.
Thanks Judy!
Very simple, but looks good.
Thanks!
I made this yesterday and, boy howdy, this was so good and easy to make. I can't get enough of mushrooms and I knew what I had to do when I watched this video. I'm incredibly inept at cooking and I pulled it off! Thanks for this!
Hi Jonathan, I'm glad to hear you enjoyed it! Clearly you're not as inept as you think 😉
Another great recipe! Made this tonight and the family loved it (of course!)
Thanks Christina! I'm glad to hear your family enjoyed it😀
I love this recipe 😋
Thanks! 😊
Mmm, good and tasty recipe, can't wait to try it out. 😋I was wondering, why not just wash the shrooms for cleaning ?
Mushrooms absorb water like a sponge. If you wash them, they will soak up the water and release it when you're trying to sauté them which will make them soggy. That's why you shouldn't wash mushrooms with water unless you're 1) adding them to a soup 2) they're wild mushrooms and are so dirty that you have no choice.
Great vid! I followed your recipe and it turned out really well. Good aroma and great texture.
My daughters started adding soy sauce and butter to their tri-color rotini pasta about 25 years ago. Who knew it was a Japanese thing? I never thought of adding mushrooms, which we also love or other styles of pasta. Thanks for the easy recipe.
Sounds like your daughters were visionaries! I couldn't find exactly when it was invented, but it seems like it only has around a 40 year history here.
Yes,,ypu are right....is not a japannese dish!!!!!
Upssss... sorry (you)!!!!
I tried this today, OMG, so simple and soooo yummy! This will be my go to healthy meal!
So glad to hear you enjoyed it! You can use different pasta and veggies and change it up too!
I was pretty sure that this was not going to work. But I tried it anyway, and I am glad I did! It came out soo good! This is now my go-to pasta recipe
Hi Amai, I'm glad to hear you enjoyed it, but I'm curious what made you think it wasn't going to work out?
Nice recepie. We made it and it was delicious ☺️
I'm happy to hear you enjoyed it Dennis! Thanks for reporting back!
Hi man, great video. I just made a very similiar dish today, then seen you recipe. I am a chef myself and also found those 3 ingridients (shitake, butter, soysauce) work beautifully together, I also added a couple of dried tomatoes in oil, which I diced finely, boost the umami even moire imho. Sub gained, keep it up
Thanks and welcome to the channel! Soy sauce and butter would make cardboard taste good 🤣 Good call on adding dried tomatoes I bet the acidity and sweetness was a nice contrast in there.
A new learning again for.mushrooms!!!
can't wait to try this tonight!!!
Thanks Colleen welcome to the channel! I hope you enjoy this, it's on regular rotation in our household.
Looks good!!! Gonna try it!!! Thnx
Thanks! I hope you enjoy it!
Became an instant staple in our household! Easy and tasty, great backup dish when you need something easy
Awesome! When you get bored with it, there's a lot of room to change it up with variations. Different vegetables and protein, and I even like adding a little wasabi to it sometimes 😉
All I have is a package of dried shiitakes. I'll rehydrate them and give it a try. Looks delicious!
Hi Brenda, that should work, but you may want to either cut back on the amount of soy sauce a bit, or add some other veggies.
@@NoRecipes what do you think of adding the soaking water to the pasta water?
@@brendarose176 That's a great idea!
Hey Mark how you doing it's your friend Nicholas all I got to say is dude!!!! You hit another one out of the park!!!! This was a great video and I made it but instead of spaghetti noodles I use linguine noodles so little thicker have a little bit more bite and dude it was so awesome I just I can't explain just it was just great so thank you for the recipe and keep them coming brother and I'll keep watching you have a good one God bless and take care of yourself brother
Thanks Nicholas, I'm glad to hear you enjoyed it, and great call on the sub! For some reason linguine is almost impossible to find here in Japan but I used to use it all the time when I lived in the US. Be well and have a great week ahead!
Its nice to see a.live video. 👌👌👌
Thanks Judy! I tried this as a new format but it ended up being more work than expected and the response wasn't great, so I haven't done it since. If I can figure out how to get live-streaming to work, I do want to do that someday.
@@NoRecipes you said the response was nt ok, it seems fine with me. Coz everythings so natural! Well anyways, up to you. I'd still watch.your videos. Everythings fine! Goodluck!
@@judyrobas5123 A lot of people complained it's too long. I do want to get into live streaming though so hopefully once I get that figured out I can do more of these unedited videos.
Love it! I like this step by step, real time feel! Can't wait to try the recipe! Yummmmmy!
Thanks Theresa, just trying some new things😀 I hope you are well!
I love your recipes and I love the format
Thanks Jerome, welcome to the channel!
I made this with soba noodles - really tasty! Thank you!
What a great idea Mina! I'm glad you enjoyed it!
Hey man, great video, you’ve really come a long way :)
Thanks Rexter2k! That's good to hear!
Looks so yummy and delicious!!!
The step by step video makes it easy to make .
Thanks June! I hope you try it out!
All your videos are so amazing!!! I love that you add food science and techniques to your explanations, and you're so creative in creating the stable dishes. The presentation and video editing is also aweomse. Subscribed and shared :) My video making friend is also a huge fan, and said to tell you a small tip: to add cross disolve in between frames will make the your transitions even smoother . Thank you so much for making these videos!
Thanks Kimberlee, and welcome to the channel! Thanks for the tip, I'm using pan and zoom transitions, and I don't think I can layer them in Final Cut Pro, but I"ll try and make the transitions smoother.
This is my most favourite type of Japanese pasta. I have just made it over the past weekend and come to see your video 3-4 days after.
It's delicious isn't it?
Butter and soy sauce is such a good combo. I actually put a mixture of butter and soy sauce on popcorn and it is so good. Nutty, rich, umami...I definitely have to try pasta with it! I wish I liked mushrooms more. 😅
Hi KJ, that's a great idea! As for mushrooms, replace them with seafood such as shrimp or scallops, or legumes such as chick peas or fava beans.
I like the format - the greater detail and seeing more of how you actually keep everything coordinated is nice. :)
Thanks Rohvannyn! This video performed pretty poorly at first, which is why I didn't continue the format, but it looks like it's doing better now one year later, so I may try it again sometime.
Love the step by step! Looks amazing! 😉 I’m going to give it a try. Thank you for the recipe.
Glad to hear it! I hope you enjoy it!
Wow! That looks simply delicious!! I do like how you show how to prepare the items.
Thanks! Noted on the prep, I don't think I can do this 1-take format on more complicated videos, but will try and do more of these for simpler dishes going forward.
i love the format and the way you present your videos in. Thanks for the recipe!
Thanks Endres!
I really like the new format. I think it does a better job following your original mission too, since we can really see the technique behind what you're doing instead of just quick cuts through the process. Both formats are good, but i prefer this one.
Thanks for the feedback Edmond. I've been trying to deliver the key points of the techniques in my other videos, but I suppose the slower pace of videos like this one make it easier to absorb the information. I get a fairly steady stream of people saying that my videos are too long (and not in such a nice way), so I've tried to keep them as short as possible, but the amount of time it take to plan and edit those videos was getting a little untenable. I'll try and do some more of these one-take videos and see how people react.
Thanks for the lovely recipe.
I can’t wait to try it.
But my eyes are not so good
How much pasta water to you use? Thanks in advance.
You're welcome! It's a little difficult to give an exact amount because it depends on how hot your stove is, the type of pasta you use, how wide our pan is, etc. I usually start with 1 ladle and add more if needed. If you have a pool of water at the bottom of the pot that's too much so you'll want to evaporate a bit, if you have no water and the pasta starts sticking together that's not enough so you'll want to add more water. The ideal amount is when the pasta is shiny and makes a squishy noise when you stir it, and there's a little liquid at the bottom, but no so much that it's soupy.
Wow! Your recipes continue to amaze me. So delicious they must be. Once again, I'm so glad Maplecook turned me on to your channel. Keep up the great work my friend 👍
Thanks as always for you kind words! Just fiinished up work so I'm headed over to watch some more of your videos.
@@NoRecipes thank you too for watching my videos.
This looks so good and so easy because of the way you presented it! I will definitely be trying this one out soon! Thank you! ☺️ 🙋🏼♀️
You're welcome Julia, I hope you enjoy it! It's on regular rotation in our household!
Im going to try this today for lunch!
I ccok it myself too!with shrimps
Shrimp is a great addition to this. I also do it with scallops sometimes.
This looks so delicious and simple! I cant wait to give it a try :)
Thanks Letty! I hope you enjoy it!
I made this Pasta following Ur recepie today and it was damn delicious! Thank u so much vor Sharing this recepie! And the Trick with the pasta-water, is genius! But sadly i couldnt Use Maitake, because their Not available in my Country... :( Greetings from Germany! 😊
Hi Qrcode, I'm glad to to hear you enjoyed it! Try looking for Maitakes under their western name "Hen of the Woods" (Henne des Waldes?).
Do you have any recipes for UNI pasta?
Uni is so expensive in Japan it's hard to justify turning it into a pasta sauce, but I'll think about making a pasta if I find some on sale.
Love this dish! I added pre-cooked pork sausage slices to the pasta and tastes great :)
Great idea! I'm happy to hear you enjoyed this 😄
The energy of this video is 2005's infomercial. 🤣 The recipe is good.
😅
Have to say. Your filming is so cool man!
Thank you 😀
This is so easy and fun to make! My favourite twist is to add a little chilli flakes and sauté cherry tomatoes together with the mushrooms, then wilt in baby spinach right at the end. Perfect for packing to work 😋
I'm glad to hear you've been enjoying this Tina! Thanks for sharing your variations, they sounds delicious!
I'm in a polyamorous relationship. For the most part, our group generally agrees that this is the best pasta, mushroom, and soy sauce recipe ever.
I prefer the energy of this video vs the others, I like your natural level of enthusiasm vs your over enthusiasm in most of your other videos. I like the efficiency of your other videos more how ever for note taking and recipe hunting. If you could incorporate that more natural levels of enthusiasm of this video but the efficiency of the other videos i think that would be the best video set up. This is of course just my personal opinion. love all your videos non the less but would love to see the more videos with this kind natural feeling!
Hi aarrow, thanks for the feedback. This video was uncut during the cooking scenes. Normally I cut out the parts lacking enthusiasm (a.k.a. the boring bits) to make the videos shorter. This takes a significant amount of time, so I was experimenting with an uncut video to see if it would work. Unfortunately the % watched of this video is pretty low, presumably because it's so long. Shooting in one long take also means I can't make any mistakes, or misspeak, so I ended up reshooting this whole thing 2 times to get it right (which took longer than just editing the video would have). Long story short, I don't think I'll be returning to this form factor for UA-cam. I am considering starting paid live cooking class (which would by nature be uncut) would this be something you might be interested in?
What can be substituted for mushroom? Or can it be done without mushrooms at all?
Hi Nicole, please click the link in the description to head to my site and check out the full post/recipe. I give a lot of alternatives and substitutions for the mushrooms there.
You're a good cook, and super duper cute. I like your channel.
😆That's probably the first time someone's called me cute in about 40 years but thanks!
This format is so longg, feels kinda like reading a cooking blog post,, I prefer the shorter vids as they are much easier when you're actually cooking
Looks like a delicious meal tho! Hope I can find some nice mushrooms here to make it myself :)
Hi Wopmy, thanks for the feedback. I was trying something new here but decided against continuing with this format. Most of my recent videos are 8 minutes or less.
I had this at a restaurant and I didn't like it...theirs was bland. But the ingredients sounded so good, I wanted to make it myself and see if I could do better. Thank you for the help, because I'm definitely doin it.
Hi Lisa, sorry to hear you had a bad first experience with this, but I'm glad to decided to try it yourself because it's delicious when made well. My guess is that the restaurant didn't add enough butter, soy sauce... or both. It is pretty simple but if you want more going on you can always add some basil or chilis. I hope you enjoy it!
@@NoRecipes Awww, you are too kind with your reply! I will definitely be trying it! And I just moved from Texas to Hawaii and am still looking for employment, but when I do find work I am so joining your Patreon! You need more support, your videos are wonderful and you are clearly a kind soul.
@@beanzbeanzbeanz Thank you Lisa, your note made my day😊 That sounds like quite a move, but I hope you're enjoying your new environment! Good luck with the job hunt, and don't worry about Patreon. There are lots of ways my community supports me, and reading comments like this is one of my favorite!
Really enjoyed this. We Vietnamese have a slightly different version using Maggi instead of soy sauce which gives a more complex flavor. I use butter too but also with lots of garlic. You can see pic of my version on my IG @TheTasteCurator. Never did it with mushrooms before so you just gave me an idea. Thanks a lot chef
You're welcome, thanks for sharing! The butter/soy sauce combo is used on all sort of things here in Japan, not just pasta (rice, popcorn, potatoes, steak, etc).
Hi sounds good 😊 and easy alot of 🍄🍄. Thanks and stay safe with family how many kids u got? And cups are more easier for me than gr or Oz thanks 😊
Hi Xiomara, cups as well as ml are volumetric measurements. They are are good for measuring the volume of liquid ingredients, but using cups to measure ingredients like mushrooms is kind of like using your waist size to measure your weight. Mushrooms can be compressed so depending on how much you pack into a cup, and the shape of your cup, you will have a totally different quantity of mushrooms. That's why non-liquids should always be measured with mass-based measurements i.e. ounces/pounds/grams.
@@NoRecipes hi what I was trying to said is that I'm bad with Oz or grams I'm used to cups in usa everything is cup but I'm going to try Google 😁 thanks.
@@xiomaraf.7770 Yes, it's really unfortunate. I used to publish all of my recipes in cups, but I got tired of people complaining that the recipes didn't turn out right because they scooped 1 cup of flour differently than I did. A digital scale can be bought online for around $10 and it doesn't take up much space. It's one of the first things I recommend someone buy when they are getting started in the kitchen. It's a lot easier to use than cups as well, because when a recipe is written by weight, you can throw a bowl on the scale and just keep adding ingredients without having to wash extra cups and spoons.
Can I use Dried Mushrooms?
Hi Jerome, you'll need to rehydrate them first, but they should work. If you use dried mushrooms with a lot of flavor, you could even add some of the stock made when you rehydrate the mushrooms in at the very end, when you're tossing everything together.
i followed the recipe it tastes ok, im not sure what the original should taste like or if i have f* it up :)
Hi Boss Jones, I'm always happy to help troubleshoot, but you're going to have to give me a little more to go on than that.
Chop up and add bok choy to this for a couple seconds at the end of the process. It's amazing
Great suggestion icejuice!
@@NoRecipes THANKS! Lol that was suppose to say Bok Choy but yeah.
The first time I heard about buttersoy was in Hiroshima, in a restaurant called No Gyoza, No Life but they were out of stock when I was there...
😆That's an awesome name, how was the gyoza? This is pretty simple to make, so I hope you get to try the combo, it's magical.
I think less transition effects is better. It's pretty dizzy watching the whole zooming in and out
Thanks for the feedback Si, I edited this just after getting a new transition pack, so I got a little carried away. 😅 More recent videos are a little smoother.
Can I do this with Udon instead? 🤭
Hi Felicia, sure, there's no reason why it wouldn't work 😉
Yakisoba mitai!!!
😆I guess it does kinda of look like it.
👍👍👍👍👍
hes so cute y'all
Not as cute as your Squirtle!
I hope when you use Olive oil in your recipe you're using only the best good quality Olive oil
"Best" is pretty subjective, but it's fruity with a round buttery finish and it costs about $30 a bottle so I think it's pretty stuff.
Just use vegan butter and it's vegan... ta-da 🎉
Great idea!!
how about getting wooden tongs, Matsu-chan? This plastic touching the pan is making me nervous.
Hi Abigail, the tips of the tongs are made from high temperature nylon which has an even higher melting point than silicone ( I don't use metal on non-stick cookware because it will scratch). Wood tongs are porous and would not last very long if used for cooking (temperature and moisture).
@@NoRecipes naruhodo ne! guess I'm old school sticking to natural firbe! thanks for replying, keep on the good work.
@@abigailspeyer7052 I guess I balance old school with convenience😅
@@NoRecipes still waiting for ジンギスカン 😅
Transtitions needs help.
Hi Nik, while I appreciate the time you took to leave a comment, it's not helpful. Instead, why don't you tell me how I can make them better?
@@NoRecipes you're right. I'm not a good source to teach but sometimes no transition is better than bad transition. Good luck.