Easy Japanese-style Mushroom Spaghetti

Name: Easy Japanese-style Mushroom Spaghetti
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Spaghetti; 150 grams Mushrooms (whatever you have); 1/2 Onion; 1 tbsp Kombu tea; 2 tsp Soy sauce; 1 tbsp Sake; 1 1/2 tbsp and 1 tablespoon, measured separately Olive oil; 1 Shredded nori seaweed

cookpad.japan @cookpad_jp

This was my lunch on a day I didn't have much ingredients in the house.

I used king oyster mushrooms and maitake mushrooms but feel free to use any kind you prefer. You can add bacon, sausage or ham.
If you use butter instead of olive oil, it'll have a rich finish. Recipe by Yumi`s cafe

This was my lunch on a day I didn't have much ingredients in the house.

cookpad.japan @cookpad_jp

This was my lunch on a day I didn't have much ingredients in the house.

Saved

Ingredients

3 servings

300 gramsSpaghetti
150 gramsMushrooms (whatever you have)
1/2Onion
1 tbspKombu tea
2 tspSoy sauce
1 tbspSake
1 1/2 tbspand 1 tablespoon, measured separately Olive oil
1Shredded nori seaweed

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Steps

1

Boil the spaghetti in plenty of salted water for 1 minute less than the cooking time noted on the packet.
2

While the spaghetti is cooking, slice the mushrooms and thinly slice the onion. Saute both in a frying pan with 1 1/2 tablespoons of olive oil.
3

When it's cooked through, flavor with soy sauce and turn off the heat.
4

Add the cooked spaghetti into the frying pan and toss with tongs. Work quickly and don't worry about draining the water.
5

Add another tablespoon of olive oil to the spaghetti, and sprinkle in the kombu tea powder. Shake the frying pan to mix everything together.
6

Taste and add salt and pepper if needed. Transfer to serving plates, top with shredded nori seaweed, and enjoy!
7

Just toss the spaghetti into the pan. If you cook it, it'll dry out.