Fusion pasta dish featuring tender seafood, creamy Japanese sauce, and crunchy panko topping, baked until golden.
# Components:
→ Pasta
01 - 9 ounces penne or fusilli pasta
→ Seafood
02 - 7 ounces peeled shrimp
03 - 5 ounces squid, cleaned and sliced into rings
04 - 5 ounces scallops or white fish, cut into bite-sized pieces
→ Vegetables
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 3.5 ounces shiitake mushrooms, sliced
08 - 2 ounces spinach leaves, chopped
→ Sauce
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour
11 - 1 2/3 cups whole milk
12 - 2 tablespoons Japanese mayonnaise (such as Kewpie)
13 - 2 teaspoons soy sauce
14 - 1 teaspoon mirin
15 - 1 teaspoon dashi powder (optional, for extra umami)
16 - Salt and white pepper, to taste
→ Topping
17 - 1/2 cup panko breadcrumbs
18 - 1/4 cup grated Parmesan cheese
19 - 1 tablespoon melted butter
20 - 1 tablespoon chopped fresh parsley (optional)
# Method Steps:
01 - Preheat oven to 400°F (200°C) and lightly grease a large baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Heat 1 tablespoon butter in a large skillet over medium heat. Sauté chopped onion until translucent, approximately 2 minutes. Add minced garlic and sliced shiitake mushrooms; cook for another 2 minutes.
04 - Stir in shrimp, squid, and scallops or fish. Sauté until seafood is just opaque, about 2-3 minutes. Add spinach and cook until wilted. Transfer mixture to a bowl and set aside.
05 - In the same skillet, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in milk, whisking constantly until smooth and thickened, 4 to 5 minutes.
06 - Add mayonnaise, soy sauce, mirin, and dashi powder. Season with salt and white pepper to taste.
07 - Return seafood and sautéed vegetables to the sauce. Add cooked pasta and gently fold until evenly coated.
08 - Spread mixture evenly in prepared baking dish.
09 - In a small bowl, mix panko breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle evenly over pasta.
10 - Bake uncovered for 20–25 minutes or until the surface is golden brown and bubbling.
11 - Remove from oven, let cool for 5 minutes, then garnish with chopped parsley if desired and serve.
