Japanese Spaghetti 日式意面

Ingredients

• • spaghetti (number 3) 250 grams 

意大利面（3号）250 克

• 1/2 teaspoon sesame oil 半茶匙麻油
• 1 teaspoon vegetable oil 1茶匙菜油
• 2 streaky bacon rashers,thinly sliced 2根培根，切细条
• 17g butter 17克黄油
• 2 cloves of garlic,thinly sliced 2片大蒜，切片
• 100g fresh shiitake mushrooms, stems dscarded, caps sliced 100克鲜冬菇，去蒂，切条
• 150g shimeji mushrooms, pulled apart 150克珊瑚菇，撕开
• 1.5 tablespoons mirin 1.5汤匙味醂
• 500ml dashi 500毫升出汁
• 1.5 tablespoons japanese soy sauce 1.5汤匙日本酱油
• Large pinch of ground white pepper 一大撮白胡椒粉
• 100g enoki mushrooms, ends trimmed and pulled apart 100克金针菇，去蒂，撕开
• few chive, chopped 少许韭菜，切碎

How to Cook

1. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook about 10 minutes or according to the manufacturer's instructions until cooked. Drain, rinse well. 在锅中煮开盐水。加入意大利面煮10分钟左右。晾干。
2. Heat the sesame and oil in a large frying pan over medium-high heat, then add the bacon and cook for a few minutes, or until slightly crispy. Remove from the pan and set aside. Add most of the butter and all the garlic to the pan and cook for 1 minute, or until slightly golden. Immediately add the shiitake and shimeji mushrooms and stir for 2-3 minutes, or until just softened. 在平底锅里加入油何麻油用中火加热，加入培根煎几分钟，等到有点脆就可以移出锅放置一边。加入大部分的黄油和大蒜，煎约一分中，加入冬菇和珊瑚菇继续翻炒，直到菇类都软了。
3. Add the mirin and cook for 1 minute, then add the dashi, soy sauce, white pepper and bacon to the pan, bring to the boil, then cook for 8 minutes, or until the liquid has reduced by half. Add the remaining butter, the enoki and the spaghetti to the pan and stir to combine and heat through. Season to taste with salt and freshly cracked black pepper. 加入味醂，煮1分钟，然后加入出汁，酱油，白胡椒和培根，煮到开，然后继续煮8分钟，或者直到汤汁减少到一半。加入剩余的黄油，金针菇还有意面翻炒一下，将汤汁浸入面中。撒入一些盐和黑胡椒配合自己的口味。
4. Divide among two deep noodle bowls.Sprinkle some chive on top.
   将面分在两个碗中。撒上切碎的韭菜。
   在日本滑雪的时候，中午在食堂吃最多的就是这个面。觉得简单又好吃，最爱金针菇在面里那种脆脆的嚼劲。亚洲的饮食里有很多菌菇类的菜谱，在西方国家却很难找到除了圆菇以外的菇类。好在现在本地有很多的中国超市，菌菇的种类也开始多起来了。