Kayanoya Original Kelp Dashi Stock Powder is a perfect match for Japanese-style pasta.
Spaghetti 160 g
Chicken thigh 150 g
Mushrooms 100 g
Kayanoya Original Kelp Stock Powder (remove from 1 packet)
Soy sauce 1 teaspoon
Olive oil 2 tablespoons
Reserved pasta water 4 tablespoons
Shiso 6 leaves
Desired amount of shredded seaweed
Cut chicken thigh into bite-size pieces and sprinkle with salt. Cut mushrooms into quarters.
Prepare pasta separately (don't forget to save pasta water), and mix Kelp Stock Powder and soy sauce in a small bowl.
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.
Top with shredded shiso and seaweed to taste.