**Cooking with Portable Soap: A Game-Changer for Home Cooks**

As I stood in front of my portable stove, I couldn't help but notice the sizzling hot pan that had been smoking hot all along. I didn't want to risk the sauce evaporating instantly, so I carefully poured my sauce mixture into the pan and began to reduce the heat. This was what happened when you cook with a powerful portable soap - it's like having a personal chef at your fingertips.

The sauce quickly turned a deep, rich color that looked almost too good to be true. I turned the heat back on and let the sauce simmer for just 30 seconds, allowing the mushrooms and asparagus to absorb some of that savory flavor. With only three more minutes to go before my pasta was ready, I carefully placed it into the pan, watching as it slowly absorbed all that liquid. But I knew that if I turned off the heat too soon, the sauce would be too runny by the time I plated everything.

I took a step back and assessed the situation - the pasta still needed to cook for just a little longer, but I was getting close. And then, with a flourish, I added a squeeze of fresh lemon juice to finish off the dish. It was a crucial move that would brighten up the flavors and add a touch of brightness to what was already a rich and creamy sauce.

**The Result: A Beautifully Simple Dish**

As I lifted my fork to take my first bite, I couldn't help but be impressed by how easy this recipe had turned out. The pasta was perfectly cooked - al dente, just as it should be - and the sauce had reduced to a rich, velvety consistency that clung to every strand of noodles. But what really stole the show was the addition of fresh herbs - in this case, shiso leaves which added a distinctive flavor and aroma to the dish.

And speaking of flavors, I couldn't wait to top my pasta with some Japanese-inspired additions. A sprinkle of misako, a few slices of seared salmon (optional), and a side of nutty seaweed all came together to create a truly unforgettable taste experience. It was like a symphony of flavors on my tongue - each note playing off the others in perfect harmony.

**A Quick Bite: Breaking the Yolk**

As I broke the yolk, releasing its creamy goodness into the sauce, I couldn't help but feel a sense of satisfaction. This was what it meant to cook with passion and love - taking simple ingredients and turning them into something truly special. And that's exactly what this recipe had done - it had taken all the flavors and textures of Japanese cuisine and combined them in a dish that was both familiar and exotic.

**The Future of Food: A New Era for Home Cooks**

As I finished my meal, I couldn't help but think about the future of food. With the rise of portable stoves and new cooking techniques, home cooks like myself had more power than ever to create truly memorable dishes. And that's exactly what I'd done - created a recipe that was both simple and sophisticated, with layers of flavor that would stay with me long after I finished eating.

So if you're looking for inspiration in the kitchen, be sure to check out my new website at PI's Kitchen, where you'll find all sorts of delicious recipes and cooking tips. And don't forget to subscribe to my channel for more culinary adventures - and send me a photo on Facebook, Twitter, or Instagram with your own take on this recipe!

"WEBVTTKind: captionsLanguage: enhey everyone welcome to Pai's kitchen a couple of weeks ago I went to an Italian Japanese fusion  restaurant and I had a pasta dish that I instantly fell in love with and I was determined to recreate  it and share it with you guys it was spaghetti with a moussaka cream sauce and misako if you  don't know it is capelin Roe so the little fish roe that are outside of your sushi sometimes yep  these little guys and you can get them quite easily at a Japanese grocery store okay they  come in a pack like this for my store and it's a really simple pasta super delicious let's get  started so the first thing I'm gonna make is a dashi and dashi is the Japanese broth that  is a base for so many different dishes including your miso soup so I am making katsu dashi which is  simply Katsuobushi which is dried bonito flakes really really great smoky flavor steeped in hot  water for about ten minutes or so basically do this first get your ingredients ready by the  time you're ready to use it it'll be ready for you now the sauce very simple I've got here some  Japanese mayonnaise and Japanese mayonnaise you smell it and it's like yep I recognized  that in my California roll or my sushi of some sort it comes in a bag like this Kewpie with a  little child very cute and it's a bottle in a bag interesting packaging but make sure you've got  the Japanese the original kewpie because I think that tastes the best there are lots of you know  copycat ones out there and this is just going to give the sauce nice richness and also that  distinctive Japanese Mayo flavor so to this I'm going to add some cream this is whipping cream  I'm just going to stir it in there we go a little bit of soy sauce and I'm using Japanese soy sauce  here alright so now the misako goes in so I just want to give you one last look at the little eggs  here they are smaller than two Beco so tobiko is another kind of fish eggs that are out there  different kinds of fish and I don't know if it's substitute suitable for this dish it probably is  it just I haven't personally tried it mildly salty it's got sort of a an ocean flavor it's going to  give a nice color to the sauce as well time for the dashi roughly strain out about a quarter  cup trying my best to not get the fish flakes in there and that also goes into my sauce oh I just  love that smell that's the sauce how skinful is that and now I just got to cut my vegetables and  who are ready to assemble so vegetables I've got crimini mushrooms button mushrooms but the brown  ones cuz the brown ones are prettier just thinly sliced like that and also some asparagus and I'm  just following exactly what the restaurant uses here just because I thought it worked out really  well you can change up the vegetables if you'd like ooh I almost forgot one thing in the sauce  whoa that was close mirin so this is mirin which is a Japanese sweet cooking wine and I just like  to add a touch of it because there's a lot of salty and I'm also going to add some lemon so a  little balancing sweetness if you can't find Meera you don't want to get a whole bottle  just do a pinch of sugar all right I am using spaghetti for this and if you've seen my past  episode you know that I always go for pasta with a matte rough surface okay that roughness is going  to help the pasta hold on to the sauce which is nice for this particular sauce because it's quite  light okay so I'm going to drop the pasta in my boiling salted water right before I'm starting  the sauce I set the timer for one minute less than what the package says okay because I want  the pasta to finish cooking in the sauce a little oil and I want the mushrooms to get some browning  so I'm just gonna lay them flat not touch them for a while got some browning around the edges  so I'm going to lift them now the mushrooms like to like curl up so it can be hard to get browning  on the first side I find give that a few more seconds so once you see the mushroom starting  to look a bit like they're wet that's your cue for asparagus and I'm just gonna season them just with  a splash of soy sauce there we go Lou is getting smoky here okay that looks perfect I'm going to  turn that off for now just so the pan cool sound a little bit because the next thing I'm going to  do is I'm going to add the sauce and right now my pan is smoking hot as you can see so I don't want  the sauce to just instantly evaporate this is what happens when you cook with this portable  soap it is insanely powerful so now I'm going to pour my sauce mixture in look at that color so  pretty and we'll turn my heat back on and then I'm going to let this sauce reduce slightly and allow  the mushrooms and the asparagus to absorb some of that sauce flavor and now I'm going to turn  the heat off the sauce has been reducing for maybe just 30 seconds you don't need a lot okay I've got  three more minutes to go and then when my pastas ready it goes in here and we're almost done yay so  my pasta who just finished I'm going to turn this back on so I pasta should be slightly undercooked  right now so it's going to go straight into the sauce and I'm only making one portion here and  then it looks really soupy now but remember the pasta still got to cook a little bit and it'll  slowly absorb all that liquid mm-hmm you want to turn this off when it still looks too wet because  it always looks like there's more liquid now by the time you go to plate it and everything it  cools down it's not going to have as much liquid as you think so I'm gonna finish it off with a  quick squeeze of lemon juice just to freshen and brighten it up cuz there's a lot of richness and  creaminess in here right and that's it it's time to play how easy was that all right look at this  beautiful pasta oh look at that and see there's not actually that much sauce right I think the  bubbling always tricks you in thinking that there's or sauce often there actually is that  looks so good now I'm going to add some freshness with some herbs I've got here some shiso which  is a Japanese herb it's a very distinctive pace I can't really describe it to you it's herbaceous a  little cooling and minty if you don't have it just put in some green onions when you weren't looking  I went and fried up an egg at the restaurant where I had this dish they also make a sunny-side-up egg  and optional topping and I think it goes so well together it's perfect because now there's protein  and this is a must-have you must have some nutty or Japanese seaweed and I got one that's finally  finally julienne because I think it's just so pretty go so well with this sauce it makes it  that much more Japanese and look how beautiful that is and a little extra misako on top just you  know so we know what's inside and that is it time to eat breaking the yolk is always my favorite  part you want to just toss everything together oh that's smell oh it's got the most iconic Lee  Japanese flavors in there I can't really describe it to you but if you taste it you'll know what I  mean mmm the dashi and the moussaka combined to give sort of like an ocean you flavor but it's  mild it's not it's not fishy like Thai fish sauce might be creamy super creamy yet it's  quite light it's not heavy because of that lemon juice that we squeezed at the end and oh my god  the pasta is perfectly al dente it is just so good so the recipe will actually now be on PI's  kitchen comm I have launched a whole separate website so that if you want Thai food you can  go to hot pie kitchen if you want non Thai food pies kitchen will have its own website now so you  can go and check that out and please subscribe if you haven't done so and send me a photo on  Facebook Twitter or Instagram and I will see you next time for your next it's just expenditure\n"