Japanese-Style Pasta with Chicken and Mushrooms

Kayanoya Original Kelp Dashi Stock Powder is a perfect match for Japanese-style pasta.


2 Servings
  • 5 ounces chicken thigh
  • 4 ounces mushrooms
  • 6 ounces spaghetti
  • Kayanoya Original Kelp Stock Powder (remove from 1 packet)
  • 1 teaspoon soy sauce
  • 2 tablespoons olive oil
  • 4 tablespoons reserved pasta water
  • 6 leaves shiso
  • Desired amount of shredded seaweed


  1. Cut chicken thigh into bite-size pieces and sprinkle with salt. Cut mushrooms into quarters.
  2. Heat a large saucepan with olive oil and saute chicken and mushrooms until completely cooked. Mix with prepared spaghetti, reserved pasta water, and Kelp Stock Powder with soy sauce.
  3. Top with shredded shiso and seaweed to taste.

Used in this Recipe