# What You'll Need:
→ Pasta
01 - 9 oz penne or fusilli pasta
→ Seafood
02 - 7 oz peeled shrimp
03 - 5 oz squid, cleaned and sliced into rings
04 - 5 oz scallops or white fish, cut into bite-sized pieces
→ Vegetables
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 3.5 oz shiitake mushrooms, sliced
08 - 2 oz spinach leaves, chopped
→ Sauce
09 - 2 tbsp unsalted butter
10 - 2 tbsp all-purpose flour
11 - 1 2/3 cups whole milk
12 - 2 tbsp Japanese mayonnaise (such as Kewpie)
13 - 2 tsp soy sauce
14 - 1 tsp mirin
15 - 1 tsp dashi powder (optional)
16 - Salt and white pepper, to taste
→ Topping
17 - 1/2 cup panko breadcrumbs
18 - 1/4 cup grated Parmesan cheese
19 - 1 tbsp melted butter
20 - 1 tbsp chopped fresh parsley (optional)
# Method Steps:
01 - Preheat oven to 400°F (200°C). Lightly grease a large baking dish.
02 - Boil pasta in salted water until al dente. Drain well and set aside.
03 - Melt 1 tablespoon butter in a large skillet over medium heat. Cook onion until translucent, about 2 minutes. Add garlic and shiitake mushrooms, sautéing for another 2 minutes.
04 - Add shrimp, squid, and scallops or fish to the skillet. Sauté until just opaque, approximately 2-3 minutes. Stir in spinach until wilted. Transfer mixture to a bowl and set aside.
05 - In the same skillet, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk while whisking until smooth and thickened, about 4-5 minutes.
06 - Stir in mayonnaise, soy sauce, mirin, and dashi powder. Season to taste with salt and white pepper.
07 - Return seafood and vegetables to the skillet. Add cooked pasta and gently mix until fully coated with sauce.
08 - Transfer the mixture into prepared baking dish.
09 - Mix panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl. Scatter topping evenly over the pasta mixture.
10 - Bake for 20–25 minutes until the top is golden and bubbling. If desired, garnish with chopped parsley.
11 - Allow to cool for 5 minutes before portioning and serving.
