Japanese-style spaghetti with yuzu kosho cream

This simple Japanese-style pasta is lightning fast. The longest part of the process is cooking the spaghetti. While the ingredients might be more stereotypically Japanese, pasta to me is more about technique. Like a stir-fry, the ingredients are what define the distinct flavour of the dish, but it's the technique (and seasoning) that ensures it taste good.

Yuzu kosho is a Japanese condiment of yuzu rind and green chillies. It's available jarred from Japanese grocers. On seasoning, one thing to consider is that because yuzu kosho is salted, so together with the salted pasta water you shouldn't need to season any of the other ingredients.

Ladling the water over the spinach helps avoid any dirt or discolouration from the spinach, so as to keep the pasta water clean.

  • Cooking time


  • Serves



  • ½ bunch spinach, washed
  • 500 g dried spaghetti
  • ¼ cup olive oil
  • 200 g thinly sliced pork belly
  • 1 clove garlic, sliced
  • 2 spring onions, finely sliced
  • 150 ml thickened cream
  • 1 tsp yuzu kosho


  1. Bring a large saucepan of salted water to the boil. Ladle a little of the boiling water over the spinach in a heatproof bowl to wilt, just a few seconds and fresh in cold water. Rinse well and cut into 5cm lengths, discarding the root. Add the pasta and cook according to the packet directions, checking about 2 minutes before the time recommended on the packet.
  2. While the pasta is cooking, heat a large frying pan over medium heat and add the oil. Add the pork belly and garlic and fry until lightly browned. Add the cream, yuzu kosho, and about 1 cup of the pasta water. Add the pasta when it is al dente, and stir to form a sauce around the consistency of pouring cream. Stir through the spinach, then scatter with the spring onions to serve.

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