Wafu Pasta with Kabu Turnip, Bacon and Shimeji Mushrooms

A Simple Japanese-style Pasta Dish

The other day, I came across some beautifully fresh Kabu (Japanese turnips) neatly packed at a local market. These small, round white turnips have a mild sweetness and tender texture, making them perfect for stir-fries and side dishes. I often sauté them with bacon for a quick dinner, but today, I decided to turn them into a comforting pasta dish!

"Wafu" (和風) is a Japanese term that means "Japanese-style". It is often used to describe dishes, dressings, and flavors that are influenced by traditional Japanese seasonings such as soy sauce, miso, mirin, Japanese vegetables, or cooking techniques, even if the dish itself is not traditionally Japanese.

This Turnip Pasta with Bacon and Shimeji Mushrooms is a great example of Wafu Pasta because it combines classic pasta with Japanese flavors like soy sauce and turnips. The umami-rich soy sauce pairs beautifully with crispy bacon and earthy mushrooms, creating a simple yet flavorful meal. This is a unique and delicious Wafu dish that balances umami, sweetness, and richness.

RECIPE

Servings: 3-4

Time: 20 minutes

Ingredients:

5-6 pcs Kabu, Japanese Turnip
4 pcs bacon
1 pack shimeji mushroom
4 cloves garlic
1 & 1/2 tbsp soy sauce
olive oil
salt and pepper
3 servings spaghetti noodles

My Kitchen Tools:

Cutting Board

Instructions:

Step 1: Prepare the Ingredients
Wash and peel the turnips, then cut them into quarters. Chop the turnip leaves.
Slice the garlic and separate the shimeji mushrooms into small clusters.
Cut the bacon into bite-sized pieces.
Step 2: Cook the Pasta
Boil water in a large pot and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Step 3: Sauté the Bacon & Vegetables
Heat olive oil in a large frying pan over medium heat. Add garlic and bacon, cooking until the bacon turns crispy and releases its fat.
Add the turnips and cook until they start to soften.
Stir in the shimeji mushrooms and chopped turnip leaves, cooking for another 2 minutes.
Step 4: Combine Everything
Pour in 1 cup of reserved pasta water and let it simmer for a minute.
Add the drained spaghetti to the pan, tossing everything together.
Drizzle with soy sauce and mix quickly to coat the pasta evenly.
Season with salt and pepper to taste.
Step 5: Serve & Enjoy
Transfer to serving plates and enjoy this simple yet flavorful Wafu Japanese-style turnip pasta!

ingredients shopping

Why You'll Love This Recipe

✔️ Easy to Make – A Quick Pasta Dish Ready in Under 20 Minutes
This recipe is perfect for busy weeknights when you want a homemade meal without spending hours in the kitchen. With just a few simple steps—boiling pasta, sautéing ingredients, and tossing everything together—you’ll have a flavorful dish ready in no time.

✔️ Full of Umami – Bacon, Soy Sauce, and Mushrooms Add Deep Savory Flavors
Umami, the rich savory taste found in many Japanese dishes, is the key to this pasta's deliciousness. The bacon brings a smoky, salty depth, while soy sauce enhances the overall savoriness with its fermented richness. Shimeji mushrooms add an earthy, meaty texture that complements the pasta beautifully. Together, these ingredients create a well-balanced dish that's deeply satisfying.

✔️ Seasonal & Versatile – Perfect for Using Fresh Japanese Turnips in a Unique Way
Japanese Kabu (turnips) are a fantastic seasonal ingredient, especially in the cooler months. Their mild sweetness and tender texture make them an excellent addition to pasta. This recipe also allows flexibility—swap turnips with radishes or daikon if needed, or experiment with different mushrooms for variety. Whether you're cooking with fresh market finds or pantry staples, this dish adapts easily to what you have on hand.