Packed with Iron Hijiki Seaweed Butter and Soy Sauce Pasta

Name: Packed with Iron Hijiki Seaweed Butter and Soy Sauce Pasta
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Pasta; 15 grams Dried hijiki seaweed; 1/4 bag Mizuna greens; 20 grams Butter; 4 tbsp Soy sauce; 1 dash Salt and pepper

cookpad.japan @cookpad_jp

My boyfriend doesn't like hijiki, but I wanted to make a seaweed dish that he could enjoy.

When you fry hijiki seaweed, it loses its unique aroma, so people who don't like it can enjoy this. Eat it all up while savouring the aromatic butter and soy sauce. For 2 servings. Recipe by Yukinon

My boyfriend doesn't like hijiki, but I wanted to make a seaweed dish that he could enjoy.

When you fry hijiki seaweed, it loses its unique aroma, so people who don't like it can enjoy this. Eat it all up while savouring the aromatic butter and soy sauce. For 2 servings. Recipe by Yukinon

cookpad.japan @cookpad_jp

My boyfriend doesn't like hijiki, but I wanted to make a seaweed dish that he could enjoy.

When you fry hijiki seaweed, it loses its unique aroma, so people who don't like it can enjoy this. Eat it all up while savouring the aromatic butter and soy sauce. For 2 servings. Recipe by Yukinon

My boyfriend doesn't like hijiki, but I wanted to make a seaweed dish that he could enjoy.

When you fry hijiki seaweed, it loses its unique aroma, so people who don't like it can enjoy this. Eat it all up while savouring the aromatic butter and soy sauce. For 2 servings. Recipe by Yukinon

Saved

Ingredients

2 servings

200 gramsPasta
15 gramsDried hijiki seaweed
1/4 bagMizuna greens
20 gramsButter
4 tbspSoy sauce
1 dashSalt and pepper

Saved

Steps

1

Boil a generous amount of water. Add salt (not listed) and boil the pasta.
2

Rehydrate the hijiki seaweed. Chop the mizuna greens into 3 cm.
3

Heat olive oil (not listed) in a frying pan and fry the seaweed, until water has evaporated a little.
4

Add pasta and then butter. When it has melted, pour in soy sauce.
5

Add mizuna greens, adjust the taste with salt and pepper, and you're done!