Aug 20, 2019

Wafu Pasta Recipe - Shio Kombu and Mizuna Spaghetti

While most tourists are getting snacks and small decorations when visiting Japan, I'm the one wandering inside a supermarket seeking dried seaweed goods. Shio kombu, strips of salted dried seaweed, my secret ingredient that help adding umami and a hint of savory note to various dishes.

Shio kombu and mizuna spaghetti - 

Ingredients (about 5 to 5 portions)?

  • 1 pack/500 grams spaghetti
  • 235 grams pork slices
  • 300 grams mizuna
  • 65 grams shio kombu
  • 2 cups tomatoes (diced)
  • 1/2 cup shallot (peeled and diced)
  • 2 tablespoons twice condensed tsuyu
  • 1 tablespoon mirin
  • 2 tablespoons olive oil
  • Some salt
  • 1/4 teaspoon black pepper
  • Dried seaweed threads (optional)


Peel and dice the shallots. Dice the tomatoes. Cut the mizuna into shorter sections.

Marinate the pork slices with 2 tablespoons of tsuyu and 1 tablespoon of mirin. Marinate during the beginning of the cooking process. Just add the whole thing into the cooking mixture when ready.

Prepare a big pot of water and add a few pinches of salt. Bring to a boil and cook the spaghetti till nearly al dente. Save a ladle of pasta water just in case. Once ready, drain and set the spaghetti aside for later use.

Use a big pan, drizzle some olive oil and add in chopped shallots. Also add 1 teaspoon of salt and 1/4 teaspoon of black pepper. Turn to medium high heat, and cook till the shallots turn slightly browned.

Transfer chopped tomatoes over and cook for about a minute. Mizuna comes next, give it a quick mix then add in the pork slices along with its marinade. Also add in dried shio kombu.

Mix in drained pasta. Take a bite to test the taste and texture. Cook till the pasta turns al dente. Also pour in more tsuyu if not salty enough, note that shio kombu can add some saltiness to the pasta also. Pour in previously saved pasta water if the whole mixture appears too dry.

Plate and garnish with dried seaweed threads if desired.

Without heavy sauce clinging onto the pasta, this is still a flavorful meal thanks to the shio kombu that helps boosting the umami. Light but not plain, makes a great option for weekday dinner. Talking about myself here, which I had some very oily fried chicken over the weekend. Just to balance it off, such wafu spaghetti came to a rescue for my sinful weekend diet.  

Other recipes using shio kombu:

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