Save A comforting fusion dish featuring tender pasta, assorted seafood, and a creamy, umami-rich sauce, topped with golden panko breadcrumbs and baked to perfection.
The first time I made this Japanese seafood pasta bake was for a cozy family dinner on a chilly evening. Everyone loved the creamy sauce paired with fresh seafood, and now it's our go-to comfort dish for special occasions.
Ingredients
- Pasta: 250 g (9 oz) penne or fusilli pasta
- Seafood: 200 g (7 oz) peeled shrimp, 150 g (5 oz) squid, cleaned and sliced into rings, 150 g (5 oz) scallops or white fish, cut into 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, for extra umami), 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:
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Cook Aromatics & Seafood:
- Heat 1 tbsp butter in a large skillet over medium heat. Sauté the onion until translucent, about 2 minutes. Add garlic and shiitake mushrooms, cooking for another 2 minutes. Stir in the seafood and cook until just opaque, about 2-3 minutes. Add spinach and cook until wilted. Transfer the mixture to a bowl and set aside.
- Make Creamy Sauce:
- In the same skillet, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened, about 4-5 minutes. Stir in mayonnaise, soy sauce, mirin, and dashi powder. Season with salt and white pepper to taste.
- Combine & Assemble:
- Return seafood and vegetables to the sauce. Add cooked pasta and gently combine until everything is well-coated. Pour the mixture into the prepared baking dish.
- Add Crunchy Topping:
- In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle evenly over the pasta.
- Bake:
- Bake for 20–25 minutes, or until the top is golden and bubbling. Garnish with chopped parsley if desired. Let cool for 5 minutes before serving.
Save This seafood pasta bake is a nostalgic favorite that always reminds me of shared smiles around the dinner table, especially when everyone races for the crunchy topping.
Required Tools
Large pot, skillet, whisk, baking dish, mixing bowls
Allergen Information
Contains shellfish, fish, dairy, eggs (in mayonnaise), gluten (pasta, panko, flour), and soy. Always check individual product labels for hidden allergens.
Nutritional Information (per serving)
Calories: 530, Total Fat: 22 g, Carbohydrates: 54 g, Protein: 31 g
Save Serve hot and savor the blend of creamy sauce and crunchy topping. This dish is perfect with a glass of crisp white wine or a simple green salad.
Recipe Guide
- → What seafood works best for this bake?
Shrimp, squid, scallops, and mild white fish work well, but you can customize with clams or just shrimp as preferred.
- → Can I use regular breadcrumbs instead of panko?
Yes, you can substitute panko with regular breadcrumbs, but panko adds extra crispiness to the topping.
- → Are there vegetarian variations for this dish?
Try omitting seafood and increasing mushrooms and spinach, then add tofu for protein to keep the essence.
- → What wine pairs well with this fusion pasta?
A crisp white wine such as Sauvignon Blanc complements the creamy and umami flavors beautifully.
- → How do I achieve a crunchy topping?
Mix panko breadcrumbs with melted butter and Parmesan, then bake until golden and bubbling for best results.
- → Is this dish suitable for pescatarian diets?
Yes, it uses only seafood and no meat, fitting well within a pescatarian diet.