Recipe created in partnership with Chef Robbie Felice at @RobbieFelice.
Yield
8 servings
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
kikkoman products used:
Recipe created in partnership with Chef Robbie Felice at @RobbieFelice.
Garlic Breadcrumbs:
3 cups Kikkoman® Panko Japanese Style Toasted Bread Crumbs
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons sugar
1 ½ tablespoons garlic powder
2 teaspoons salt
Soy Sesame Butter (Sauce):
3 cups cream
2 tablespoons Kikkoman® Soy Sauce
2 tablespoons Kikkoman® Ponzu Citrus Seasoned Dressing & Sauce
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon white miso
1 pound butter
½ cup water
1 tablespoon cornstarch
Sautéed Mushrooms:
3 tablespoons Kikkoman® Sesame Oil
1 pound mixed mushrooms, cut or torn into bite size pieces (local or Maitake have great flavor)
½ cup shallots, thinly sliced
½ cup garlic cloves, sliced as thinly as possible
2 tablespoons Kikkoman® Soy Sauce
½ cup butter, cubed
2 tablespoons fresh thyme leaves, minced
Pasta:
1 pound fusilli pasta
1 cup grated Parmigiana Reggiano cheese
Finely grated zest of 1 lemon
Pasta water
Garnish:
Garlic Panko Breadcrumbs (recipe above)
Fried red onions (these can be found at Asian grocery stores)
Grated Parmigiano Reggiano cheese
Fresh thyme leaves
Finely grated lemon zest
Note: This recipe makes enough Sesame Soy Butter for 2 recipes of the pasta.
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE