Ingredients (2 servings)
| Spaghetti | 200 g |
| Shiitake Mushroom | 40 g |
| Milk | 400 mL |
| Seaweed Paste | 3 tbsp |
| Butter | 25 g |
| Green Onion as needed |
How to Make
| 1 Cut the shiitake mushrooms into roughly 5 mm wide pieces. Cut the green onions into small pieces. |
| 2 Heat butter in a frying pan over low heat and fry the shiitake mushrooms. Once soft, add the milk and seaweed paste, mix well, and simmer until reduced to 1/3 to make the sauce. |
| 3 Serve the boiled spaghetti in a bowl, pour the sauce over it, and top with green onions. |
A unique fusion dish, this creamy pasta is enriched with the deep umami of nori tsukudani.
The savory, slightly sweet seaweed pairs beautifully with the rich cream sauce, creating a smooth and well-balanced flavor.
Simple yet indulgent, it brings a subtle taste of Japan to a comforting classic.