Pin it A comforting fusion dish featuring tender pasta, assorted seafood, and a creamy, umami-rich sauce topped with golden panko breadcrumbs and baked to perfection.
I first made this Japanese seafood pasta bake for a family get-together where everyone loved the mix of delicate seafood and creamy, savory sauce. The subtle umami flavors and crispy topping make it a real crowd-pleaser at special occasions and casual dinners alike.
Ingredients
- Pasta: 250 g (9 oz) penne or fusilli pasta
- Seafood: 200 g (7 oz) peeled shrimp, 150 g (5 oz) squid (cleaned, sliced into rings), 150 g (5 oz) scallops or white fish (bite-sized pieces)
- Vegetables: 1 small onion (finely chopped), 2 cloves garlic (minced), 100 g (3.5 oz) shiitake mushrooms (sliced), 50 g (2 oz) spinach leaves (chopped)
- Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 400 ml (1 2/3 cups) whole milk, 2 tbsp Japanese mayonnaise (e.g., Kewpie), 2 tsp soy sauce, 1 tsp mirin, 1 tsp dashi powder (optional), salt and white pepper (to taste)
- Topping: 50 g (1/2 cup) panko breadcrumbs, 30 g (1/4 cup) grated Parmesan cheese, 1 tbsp melted butter, 1 tbsp chopped fresh parsley (optional)
Instructions
- Prepare baking dish:
- Preheat your oven to 200°C (400°F). Lightly grease a large baking dish.
- Cook pasta:
- Boil pasta in salted water until al dente. Drain and set aside.
- Sauté vegetables:
- Heat 1 tbsp butter in a skillet over medium heat. Sauté onion until translucent (2 minutes). Add garlic and shiitake mushrooms, cook 2 minutes more.
- Cook seafood:
- Stir in seafood; cook until just opaque (2-3 min). Add spinach and cook until wilted. Transfer mixture to bowl, set aside.
- Make cream sauce:
- In same skillet, melt 2 tbsp butter over medium heat. Whisk in flour and cook 1 min. Gradually whisk in milk until smooth and thickened (4-5 min).
- Add seasoning:
- Stir in mayonnaise, soy sauce, mirin, and dashi powder. Season with salt and white pepper to taste.
- Combine:
- Return seafood and vegetables to sauce. Add cooked pasta and gently combine until well-coated.
- Transfer and assemble:
- Pour mixture into prepared baking dish.
- Prepare topping:
- Mix panko, Parmesan, and melted butter in small bowl. Sprinkle evenly over pasta.
- Bake:
- Bake 20-25 min, or until top is golden and bubbling. Garnish with parsley.
- Cool and serve:
- Let cool 5 min before serving.
Pin it This recipe always brings my family together, especially when my kids help sprinkle the panko topping before we pop it in the oven. It turns an ordinary weeknight into a special occasion every time we make it.
Required Tools
Large pot, skillet, whisk, baking dish, mixing bowls
Allergen Information
Contains shellfish, fish, dairy, eggs (mayonnaise), gluten (pasta, panko, flour), soy. Check all labels.
Nutritional Information
Per serving: 530 calories, 22 g fat, 54 g carbohydrates, 31 g protein
Pin it This comforting Japanese seafood pasta bake is sure to become a family favorite for cozy dinners or celebrations. Enjoy the fusion of creamy sauce and savory seafood in every bite.
Recipe FAQs
- → What types of seafood work best in this pasta bake?
Shrimp, squid, scallops, or white fish are ideal but you can adjust based on preference or availability.
- → Is it possible to make this bake spicier?
Adding a dash of shichimi togarashi after baking elevates the dish with a subtle spicy kick.
- → Can regular breadcrumbs replace panko?
While panko gives extra crunch, regular breadcrumbs are a suitable alternative if needed.
- → What tips help achieve a nicely golden crust?
Mixing melted butter into panko bread crumbs with Parmesan ensures a deeply golden, crisp topping.
- → Is there a wine pairing recommendation?
A crisp white, like Sauvignon Blanc, complements the umami flavors and creaminess of the pasta bake.
- → Can this dish fit pescatarian diets?
Yes, its seafood and vegetarian ingredients make it suitable for pescatarians. Check for hidden allergens.