Japanese-Style Pasta with Chicken and Mushrooms
Ingredients
2 servings
- 1 packet of Kayanoya Original Kombu Stock Powder
- 140g chicken thigh
- 110g mushrooms
- 170g spaghetti
- 1 teaspoon soy sauce
- 2 tablespoons olive oil
- 4 tablespoons reserved pasta water
- 6 leaves shiso
- Desired amount of shredded seaweed
Directions
- Cut chicken thigh into bite-size pieces and sprinkle with salt. Cut mushrooms into quarters.
- Heat a large saucepan with olive oil and saute chicken and mushrooms until completely cooked. Mix with prepared spaghetti, reserved pasta water, and Kayanoya Original Kelp Stock Powder with soy sauce.
- Top with shredded shiso and seaweed to taste.
Bon appétit !