Simple Japanese soy sauce based pasta which will be taking you 15mins!
Japanese often use soy sauce or other Japanese condiments for pasta dish.
This time, I just mixed and matched whatever I have in my pantry.
When my family tried this, we felt that something was missing in flavor.
We experimented by trying many toppings like juice of lemon, yuzu, black pepper, ginger. I liked grated ginger while my husband liked juice of lemon, which I didn't really agree with. haha
It was quite controversial!
Anyway, I need you help to reach the conclusion!
If you ever make it, let me know what topping goes with the best!
Your comment on Instagram is always appreciated
I hope you will enjoy it as much as we do♡
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＜Yield> 2-3 servings
<Prep time> 5 mins
<Cook time> 10 mins
・spaghetti for 3 people
・canned tuna (140 g)
・2 cloves of garlic
・1 tbsp of rice wine
・1 tbsp of soy sauce
・200cc of pasta sauce
・1 tsp of butter
・½ tsp of juice of ginger
This is salted kelp powder package↓
Juice of yuzu
juice of lime
juice of lemon
1:Bring the water（2000cc) to a boil. Add 1 tbsp of salt and olive oil. Cook pasta according to a package instruction. You want to take out the pasta 2mins earlier since we want the pasta to be al dente. Save 200cc of pasta water for sauce.
2: Chop onion and garlic finely. Heat 1 tbsp of olive oil in a pan then add garlic. When the aroma of garlic starts to bloom, followed by onion and stir it over mid heat until the onion become translucent. Add salted kelp, canned tuna and rice wine. Cook them another 1-2 mins over high heat.
3: Add pasta water and soy sauce. Throw pasta and spinach into the sauce and thicken up over mid heat. Drop butter and splash juice of ginger as a finishing touch.
As a garnish, sprinkle some chopped spring onion and ready to be enjoyed!
-If you can’t find salted kelp, you can swap for about 1 tbsp of kelp powder(昆布だし） or konbucha(昆布茶） powder.
-Drain the liquid of canned tuna
-My pasta takes 8mins to cook, so I start to cook my pasta first. You want to finish cooking about the same time as the sauce is ready. Try not to overcook pasta.
-You can add juice of lime, yuzu or lemon instead of adding juice of ginger. We just need a freshness to balance out with the sauce. I liked ginger but my husband preferred lemon. So, let me know your thought on Instagram.
Store it in a air-tight container in the fridge for 2days.