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.
I first made this Japanese Seafood Pasta Bake for a cozy family dinner after discovering a similar restaurant dish in Tokyo. It quickly became an ideal way to enjoy seafood in a comforting casserole that everyone loves.
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), 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 the 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.
- Sauté vegetables:
- 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.
- Cook seafood and spinach:
- Stir in the seafood and cook until just opaque, about 2-3 minutes. Add the spinach and cook until wilted. Transfer the mixture to a bowl and set aside.
- Make 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.
- Add seasonings:
- Stir in mayonnaise, soy sauce, mirin, and dashi powder. Season with salt and white pepper to taste.
- Combine ingredients:
- Return seafood and vegetables to the sauce. Add cooked pasta and gently combine until everything is well-coated.
- Assemble bake:
- Pour the mixture into the prepared baking dish.
- Prepare 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.
- Rest and serve:
- Let cool for 5 minutes before serving.
Save This dish always draws my family to the table, eager for seconds. The combination of creamy sauce and seafood reminds us of special celebrations and cozy nights indoors.
Required Tools
Large pot, skillet, whisk, baking dish, and mixing bowls are all you need for this recipe.
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 immediately for best crunch on the topping. Enjoy with a light salad or chilled white wine.
Common Questions
- → What seafood works best in this bake?
Shrimp, squid, scallops, and white fish are ideal, but you can mix and match or use only your favorites.
- → Can I use regular breadcrumbs instead of panko?
Yes, regular breadcrumbs are fine, though panko delivers extra crunch and a lighter texture to the topping.
- → Is there a substitute for Japanese mayonnaise?
You can use regular mayonnaise. Japanese mayo adds subtle sweetness and richness, but any creamy mayo works.
- → What wine pairs well with this dish?
This bake matches beautifully with a crisp white wine, such as Sauvignon Blanc, which balances the creamy texture.
- → Can I add spice to the pasta bake?
Add shichimi togarashi for a spicy kick before serving, or mix a dash into the sauce for gentle heat.
- → How do I avoid overcooking seafood in the bake?
Sauté seafood briefly before combining; baking the mixture preserves tenderness without toughening the seafood.