Japanese-Style One-Pan Pasta | Soy Sauce Butter, Mushroom & Bacon Spaghett

Make Japanese soy sauce butter pasta in one pan. A simple wafu recipe with mushrooms, bacon, and kombu dashi.

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About This Recipe

This recipe shows you how to make Japanese-style pasta with mushrooms, bacon, and kombu dashi — all cooked together in a single pan. One-pan pasta has been gaining attention in Japan for its simplicity: no separate pot for boiling, minimal cleanup, and everything done in one skillet. This method works particularly well with soup- and dashi-based sauces, as the noodles absorb the savory broth while the starch released during cooking creates a naturally silky texture.

That same quality makes one-pan cooking a natural fit for wafu pasta. Kombu dashi, mushrooms, and bacon each bring their own depth of umami — and by simmering everything together in one pan, those flavors absorb directly into the noodles, resulting in a dish that feels cohesive and richly layered.

A final drizzle of soy sauce adds a warm, aromatic finish, while butter brings a gentle richness that ties everything together. Simple to make, yet deeply satisfying with every bite.

 

Italian Food in Japan

Italian cuisine is one of the most beloved foreign cuisines in Japan. The country is home to a remarkable number of Italian restaurants — and when pizza and pasta specialists are included, Italian food is said to rival only Chinese cuisine in terms of sheer number of establishments.

That passion extends to the craft itself. Japanese pizza makers have become a genuine force on the world stage, earning wins and top placements at prestigious competitions held in Naples. The precision and dedication that define Japanese craftsmanship have found a natural home in the world of Neapolitan pizza.

Pasta, too, has taken deep root in Japanese food culture. Dedicated pasta restaurants are found across the country, and several chains have expanded nationwide, making it a fixture of everyday dining.

What makes Japan's pasta culture particularly fascinating is how it has evolved on its own terms. Dishes like tarako pasta — spaghetti tossed with salted cod roe — and Napolitan, a stir-fried pasta made with ketchup, were both born in Japan and have since become part of the country's culinary identity.

The recipe we're sharing here — a soy sauce butter pasta with Japanese dashi — is another example of this homegrown tradition. Rich with the umami of kombu dashi and soy sauce, it's the kind of deeply comforting dish that has long been a staple of Japanese home cooking. This style of cooking has even earned its own name: Wafu Pasta, a term that is now gaining recognition beyond Japan as a distinct and beloved approach to pasta. We hope you enjoy this uniquely Japanese take on a dish the whole world loves.

 

Ingredients (Serves 1)

 

Instructions

1		Heat olive oil in a frying pan over medium heat. Add the bacon and cook until lightly browned. Push it to the side, then add the mushrooms, season with a pinch of salt, and cook until softened and fragrant. Tips Use a 20–24 cm (8–9.5 inch) frying pan. A pan that is too small will cause uneven cooking, while one that is too large will cause the liquid to evaporate too quickly. Choose a spaghetti with a smooth surface. In one-pan cooking, the sauce tends to thicken quickly, and smooth pasta helps the dish come together more evenly. Cook the mushrooms thoroughly to drive off excess moisture, which intensifies their umami and prevents the dish from becoming watery. Lightly browning the bacon and mushrooms adds a layer of savory depth to the finished dish.
2		Add the water, sake, kombu dashi powder, sugar, and grated garlic. Bring to a boil.
3		Break the spaghetti in half and add it to the pan. Cook over medium heat for the time indicated on the package, stirring occasionally to prevent sticking. Tips Stir occasionally throughout cooking to prevent the noodles from clumping or sticking to the bottom of the pan. Keep the heat at a steady medium. Too high and the liquid will evaporate before the pasta is cooked; too low and the noodles may turn out sticky. If the liquid runs low before the pasta is done, add a small amount of water at a time to keep the noodles submerged.
4		When a small amount of liquid remains, add the soy sauce and stir to combine. Add the butter and toss until everything is well coated and the sauce clings to the noodles. Tips Leave a little liquid in the pan — the goal is a sauce that coats the pasta, not a completely dry dish. Bacon and soy sauce both contain salt, so taste before adjusting the seasoning at the end.
5		Transfer to a plate and garnish with chopped green onion and white sesame seeds.

 

Top Spots in Japan We Recommend — Yomenya Goemon 洋麺屋 五右衛門

If you find yourself in Japan and craving wafu pasta, Yomenya Goemon is well worth a visit. Founded in 1976, this pasta specialist chain has locations throughout the country, primarily in shopping malls and commercial complexes.

What sets it apart is the experience: pasta served with chopsticks. The menu offers dozens of options at any given time, ranging from classic Western-style pasta to a wide variety of Japanese-inspired dishes. Among the wafu pasta options, you'll find dishes made with soy sauce and butter — the very combination featured in this recipe — alongside other Japanese flavors such as tarako (salted cod roe), mentaiko (spicy cod roe), and ume (pickled plum).

That said, the Western-style options are equally worth exploring. The peperoncino, in particular, has earned a loyal following — and among them, the octopus peperoncino stands out as one of the most beloved items on the menu.

A beloved institution that has been drawing loyal fans for decades, Yomenya Goemon is one of the best places in Japan to experience the country's unique take on pasta. If you have the chance, stop by.

Yomenya Goemon 洋麺屋 五右衛門
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