0:00 / 5:38
Developed with YouTube

Chicken and Mushroom Japanese-style Cream Spaghetti

groups1 servingspeedEasycountertopsPrep: 5 minsskilletCook: 15 minsscheduleTotal: 20 minsoutdoor_grillPan-fried
Allergens:warningGlutenwarningDairywarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Preparation
00:00:32
warningStay safe

Watch your finger placement when using sharp knives to cut meat, and stay focused to avoid cuts.

Cut off the roots of 50g shimeji mushrooms and separate into small clusters; slice 1/8 onion thinly; slice 1 clove garlic thinly; cut 1 chicken thigh into bite-sized pieces.

lightbulb

Watch out

Keep the cutting board clean when cutting chicken, and wash hands and knife thoroughly afterward

otherwise, it can easily breed bacteria and cause cross-contamination

Ingredients:shimeji mushrooms (50 g)Onion (0.125 piece)Garlic (1 clove)chicken thighs (bone-in, skin-on, cut in half) (1 piece)
Tools:chef knifeWooden cutting board
02
Active Cooking
00:01:30
warningStay safe

Hot oil may splatter when adding ingredients; place chicken in slowly and keep a safe distance to avoid burns.

Pour a little cooking oil into a frying pan, preheat over medium heat, place the chicken thigh skin-side down, sprinkle with a little salt and black pepper, and sear until golden brown and aromatic on both sides, then immediately remove from the pan.

local_fire_departmentMedium heat
lightbulb

Watch out

Hot oil may splatter when placing chicken skin-side down

arrange pieces in a single layer without overlapping, otherwise they will cook unevenly and the skin won't get crispy

Ingredients:Cooking oil (1 tbsp)chicken thighs (bone-in, skin-on, cut in half)Salt (0.5 tsp)crushed black pepper (0.5 tsp)
Tools:Non-stick frying panKitchen tongsrectangular tray
03
Active Cooking
00:02:18

In the same frying pan, add onion and garlic slices, sauté until translucent; then add shimeji mushrooms and continue sautéing until the mushrooms turn golden brown.

local_fire_departmentMedium heat
lightbulb

Watch out

Keep stirring while sautéing onions and mushrooms, otherwise the garlic slices will easily burn and turn bitter.

Ingredients:Onion (0.125 piece)Garlic (1 clove)shimeji mushrooms (50 g)
Tools:Non-stick frying panKitchen tongs
04
Active Cooking
00:02:47

Add 2 tablespoons of water, 200cc heavy cream, 1 tablespoon sake, 1 tablespoon mirin, and 1 tablespoon soy sauce to the sautéed mushrooms, and simmer while stirring until the sauce boils and combines.

local_fire_departmentMedium-low heat
lightbulb

Watch out

Use medium-low heat and stir frequently after adding heavy cream, otherwise the cream will easily lump or separate.

Ingredients:water (2 tbsp)heavy cream (200 ml)Sake or Rice Wine (1 tbsp)mirin (1 tbsp)soy sauce (1 tbsp)
Tools:Non-stick frying panCooking spatula
05
Active Cooking
00:03:24
warningStay safe

Be extremely careful when moving pots filled with boiling water to avoid splashes and burns.

Add appropriate amount of boiling water and a little salt to a saucepan; turn down the heat first, bundle and place 130g spaghetti into the pot, press down slightly and release to spread, turn to medium-high heat and cook for about 5 to 6 minutes until semi-cooked, then remove.

local_fire_departmentMedium-high heat
lightbulb

Watch out

Turn down the heat when adding long pasta, otherwise protruding noodles will burn from the open flame

shorten boiling time to 5-6 minutes as it will continue cooking in the sauce later

Ingredients:water (1000 ml)Salt (1 tsp)spaghetti (130 g)
Tools:saucepanchopsticks
06
Active Cooking
00:04:09

Put the cooked spaghetti into the sauce pan and cook until your desired doneness; if too dry, add pasta water or heavy cream to adjust. Then add the previously seared chicken, heat through briefly, and turn off the heat.

local_fire_departmentMedium heat
lightbulb

Watch out

Do not cook for too long after adding the chicken, otherwise the chicken meat will easily become tough and dry.

Ingredients:spaghettichicken thighs (bone-in, skin-on, cut in half)
Tools:Non-stick frying panKitchen tongs
07
Active Cooking
00:04:44

Plate the cooked Japanese-style cream spaghetti onto a white plate, and garnish with a little chopped green onion on top to serve.

lightbulb

Watch out

Be gentle when plating to avoid splashing sauce over the rim or ruining the noodle shape.

Ingredients:green onion (1 tbsp)
Tools:Kitchen tongsceramic plate

groceryAll Ingredients

spaghetti130 g
chicken thighs (bone-in, skin-on, cut in half)1 piece
shimeji mushrooms50 g
Onion0.125 piece
Garlic1 clove
green onion1 tbsp
heavy cream200 ml
Sake or Rice Wine1 tbsp
soy sauce1 tbsp
mirin1 tbsp
Salt1 tsp
crushed black pepper1 tsp
Cooking oil1 tbsp
water30 ml
grated parmesan cheese1 tbsp

blenderAll Tools Needed

chef knifeWooden cutting boardNon-stick frying panKitchen tongsrectangular trayCooking spatulasaucepanchopsticksceramic plate