![Bacon and Shiitake Mushroom Tomato Pasta](/en/cookbook/assets/img/00005006.jpg)
Make the most of savory bacon flavor
- Nutrition facts are for one serving.
- Sodium content calculated as 1.8 g (0.1 oz.) per 100 g (3.5 oz.) of dried spaghetti.
Ingredients(Servings: 2)
Directions
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Slice the bacon into 1.5 cm (0.6 in.) widths. Remove stems from the shiitake mushrooms and slice-up thinly. Thinly slice-up the onion as well.
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Boil the pasta for the indicated time in lightly salted (extra; 10 g / 0.4 oz. of salt per 1000 ml / 33.8 fl. oz. of water) hot water.
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At the same time, heat the garlic in the olive oil over low until fragrant. Add in (1) and saute.
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Pour the cut tomatoes into (3) and allow to simmer slightly. Season with the soy sauce, add in drained (2) and combine well.
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Quick & delicious: Japanese-style pasta recipes!
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Cooking Basics
![](/en/cookbook/basic/vegetables/img/shiitake_im01.jpg)
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
![](/en/cookbook/basic/vegetables/img/garlic_im05.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im06.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im07.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im08.jpg)
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
![](/en/cookbook/basic/vegetables/img/onion_im02.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im03.jpg)
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
![](/en/cookbook/basic/vegetables/img/onion_im04.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im05.jpg)
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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