2 Servings

• 5 ounces chicken thigh
• 4 ounces mushrooms
• 6 ounces spaghetti
• Kayanoya Original Kelp Stock Powder (remove from 1 packet)
• 1 teaspoon Kayanoya Double-Aging 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 Kayanoya Original Kelp Stock Powder with Kayanoya Double-Aging Soy Sauce.
3. Top with shredded shiso and seaweed to taste.