Mushroom Dashi Pasta

3.5 oz Mixed mushrooms (such as shiitake, shimeji, maitake, enoki, or king oyster; using a variety adds more flavor)
7 oz Spaghetti

Seasoning (A)
1 2/3 cups Water
3 Tbsp Yamaki Mentsuyu

Slurry (B)
1 Tbsp Potato starch
1 Tbsp Water

4 Tbsp Yamaki bonito flakes
2 pcs Green onions, finely chopped
As needed Salad oil

1. Cook the spaghetti in a large pot of salted boiling water (salt not included in the ingredient list) according to the package directions.

2. Prepare the mushrooms: trim and separate into bite-size pieces, slice, or tear as needed. Using a mix of varieties adds more flavor and texture.

3. Heat salad oil in a pot over medium heat and sauté the mushrooms. Add (A). Once it comes to a simmer, stir in (B) to thicken.

4. Drain the cooked spaghetti and transfer to serving bowls. Pour the mushroom sauce over the top, then finish with Yamaki bonito flakes and chopped green onions.