Versatile ingredient will surely bring your pasta to the next level. Salty and tasty, just about perfect for a hungry stomach.

Shio-Koji Salmon and Mushroom Pasta

Recipe by Chef Kaku (Wasan Brooklyn)
Course Main Course
Cuisine Japanese
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2


  • About 2 inch cut Salmon
  • 2 Tbsp Shio Koji
  • 2 portion Spaghetti
  • 1.5 Tbsp Salt
  • Shimeji Mushroom
  • Shiitake Mushroom
  • Eryngii Mushroom
  • 1-2 Scallions
  • 1.5 Tbsp Butter
  • ¼ clove Garlic, sliced
  • 1 Tbsp Soy Sauce
  • ½ Tbsp Oyster Sauce
  • 4 Shiso Leaves, chopped
  • Pinch of Shredded Red Pepper


  1. Cut salmon into ½ inch sized cubes. Marinade salmon with shio koji and rest it for 30 minutes.

  2. Preheat oven to 400F.

  3. Place marinaded salmon on parchment sheet lined baking pan and bake for about 7-8 minutes. Cool it down.

  4. Boil plenty of water and cook spaghetti with salt for about 7 minutes or until done. Drain but make sure to keep about 2 tablespoons of pasta cooking water.

  5. Heat up a pan over medium heat with butter and cook garlic slices. Add all the mushrooms and scallions and cook for about 2 minutes.

  6. Add pasta cooking water, soy sauce, and oyster sauce. Add drained spaghetti and cook for additional minute. Mix well. Add salmon at the end and mix more.

  7. Plate the pasta and garnish with chopped shiso leaves and shredded red pepper.