This simple soy sauce based pasta will only take you 15 minutes!
Japanese people often use soy sauce or other Japanese condiments when making a pasta dish. This time, I just mixed and matched whatever I had in my pantry.
When my family first tried this, we felt that something was missing. We experimented by trying out many different toppings such as lemon juice, yuzu, black pepper, ginger etc... I liked the grated ginger while my husband liked lemon juice, which I didn't really agree with. Haha. It was quite controversial!
Anyways, I need your help to reach a conclusion! If you ever make it, let me know what topping tastes the best!
Your comments on Instagram are always appreciated!
I hope you will enjoy it as much as we do♡
Tag me on Instagram if you make it!
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＜Yield> 2-3 servings
<Prep time> 5 minutes
<Cook time> 10 minutes
<Ingredients>
3 portions spaghetti
140g canned tuna, drained
1 onion
1/2 cup (100g) spinach
2 tablespoon olive oil, divided
1 tablespoon salt
Sauce
200ml reserved pasta water
2 cloves garlic
8g Shio kombu / Salted Kombu(8g)
1 tablespoon rice wine
1 tablespoon Soy sauce
1 teaspoon butter
½ teaspoon juice from ginger
This is Shio kombu / Salted Kombu powder package↓
<Optional toppings>
yuzu juice
lime juice
lemon juice
black pepper
nori seaweed
<Directions>
1. Bring 2L of water to a boil. Add in the salt and 1 tablespoon of olive oil. Cook the pasta according to its package instructions. You want to take out the pasta out 2 minutes earlier since we want the pasta to be al dente. Reserve 200ml of pasta water for sauce.
2. Chop the onion and garlic finely. Heat 1 tablespoon of olive oil in a pan then add in the garlic. When the garlic becomes fragrant, add in the onions and stir it over medium heat until the onions become translucent. Add in the salted kelp, canned tuna and rice wine. Cook them for another 1-2 minutes over high heat.
3. Add in the reserved pasta water and soy sauce. Throw in the pasta and spinach into the sauce and allow it to thicken up over medium heat. Drop in the butter and splash with the ginger juice as a finishing touch. As a garnish, sprinkle with some chopped spring onions and now it's ready to be enjoyed!
<Miwa's tips>
Variations
-If you can’t find salted kelp, you can swap for about 1 tbsp of Kombu dashi powder / ( vegetable dashi powder）or kombucha(昆布茶) powder.
Suggestions
-Drain the liquid from the canned tuna
-My pasta takes 8 minutes to cook, so I start to cook my pasta first. You want to finish cooking the pasta about the same time as the sauce is ready. Try not to overcook pasta.
-You can add in juice from a lime, yuzu or lemon instead of adding juice from ginger. We just need the acidity to balance out the sauce. I liked ginger but my husband preferred lemon. So, let me know your thoughts on Instagram.
<Storage time>
Store in an air-tight container in the fridge for up to 2 days.
<MIWA’s recommendations♡>
-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!
-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
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