Seaweed and Mushroom Pasta

Seaweed and Mushroom Pasta

A Japanese-style pasta.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

160 g (5.6 oz)

200 g (7 oz)


1 Tbsp

1 clove




  1. Boil a sufficient amount of water, add in some salt (not included in recipe ingredients) and cook the spaghetti for the specified amount of time.

    • Save a small amount of broth for later use.
  2. Remove the stem from the shiitake, the hard bottoms from the mushrooms and slice up thinly.
  3. Divide the anchovy fillets into 3 to 4 equal peices.
  4. Lightly pan fry the garlic and red pepper in the olive oil over low heat.
  5. Once an aroma emanates from (4), add in (2) and saute until soft, then add in (3).
  6. Season all ingredients with (A), mix in the drained pasta and a small amount of the broth (set aside) it was boiled in. Next place all ingredients on a plate and sprinkle on yakinori seaweed strips on top.

Cooking Basics

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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