A plate of spaghetti topped with natto, chopped chives, and shredded nori, served on a white dish.

Recipes /

Seaweed and Mushroom Pasta

Name: Seaweed and Mushroom Pasta
Total time: 15 minutes
Ingredients: Soy Sauce

Serves 2

Total Time 15 minutes

Ingredients

5.6 ounces spaghetti
2 shiitake mushrooms, thinly sliced
7 ounces mushrooms, thinly sliced
3 anchovy fillets
1 tablespoon olive oil
1 garlic clove, minced
1 chili pepper, chopped
1 tablespoon Kikkoman® Soy Sauce
2 tablespoons cooking sake
Nori seaweed, as desired

Directions

Boil the spaghetti according to the directions on the package. Save a small amount of water for later use.
Remove the stem from the shiitake, the hard bottoms from the mushrooms and slice up thinly.
Divide the anchovy fillets into 3 to 4 equal pieces.
Lightly pan fry the garlic and chili pepper in the olive oil over low heat.
Once an aroma emanates from add in the mushrooms and sauté until soft, then add in the anchovies.
Season all ingredients with soy sauce and cooking sake. Mix in the drained pasta and a small amount of the water that was set aside earlier.
Place all ingredients on a plate and sprinkle on nori seaweed strips on top.