Recipe of the Week

Recipe from Tenderheart, by Hetty Liu McKinnon

“This soy-butter sauce is typical of Japan’s innovative wafu cuisine. “Wafu” refers to something that has been cooked in the “Japanese style,” and, specifically, wafu pasta refers to spaghetti dishes interwoven with umami-loaded soy sauce and butter emulsions. Wafu is a true hybrid cuisine, emerging not from immigration, but as the result of war. While Italian pasta was introduced to Japan during the Edo period (1603-1868), it didn’t become part of mainstream cuisine until the American occupation of Japan following World War II, when spaghetti featured heavily in military food rations. This recipe is inspired by these innovative, resilient Japanese-influenced pasta recipes, with an extremely simple sauce made of butter and soy, and a hefty amount of bok choy, which becomes melty and heavy with umami notes.”

1 pound spaghetti or other long pasta
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1 pound bok choi, washed and patted dry, stems trimmed, finely chopped
6 tablespoons unsalted regular or vegan butter
½ cup soy sauce or tamari
2 green onions, finely sliced
1 tablespoon toasted white sesame seeds

1. Bring a large saucepan of salted water to a boil, and add the pasta.

2. Cook according to the package directions, but about 2 minutes less than the time specified. Drain and reserve 1 cup (240 ml) of the pasta cooking water. Heat a large skillet over medium-high heat.

3. Add the olive oil, garlic and bok choi, and sauté for 4-5 minutes, until the greens are wilted and have released their liquid. Push the greens to the side, and add the butter to the pan, along with the soy sauce or tamari. Allow the butter to melt, and stir to combine with the soy sauce.

4. Add the pasta to the pan, along with about ½ cup of the reserved pasta cooking water (or more, if the pasta looks dry), and toss for 2-3 minutes, until the buttery soy sauce has thickened and coats the pasta.

5. Serve the spaghetti topped with the green onion and sesame seeds.