Takana Spaghetti (高菜スパゲッティ)
A quick and budget-friendly wafu pasta made with takana, Japanese pickled mustard greens. Ready in under 20 minutes, it’s salty, tangy, and perfect for an easy family meal.
Servings: 4
Calories: 675kcal
Ingredients
- 500 g spaghetti
- 1 tablespoon salt, for boiling your spaghetti
- 150 g takana
- 6-8 cloves of garlic
- 1 teaspoon kombu dashi powder
- 1 tablespoon soy sauce
- 1 teaspoon chilli flakes
- 6 tablespoon olive oil
Instructions
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the packet instructions, stirring occasionally so it doesn’t stick.
- Peel and thinly slice the garlic.
- Heat the olive oil in a large frying pan over medium heat.
- Add the garlic and fry for 1 minute, then stir in the takana (pickled mustard greens), chilli flakes, and kombu dashi. Cook for 1–2 minutes.
- Drain the spaghetti and add it straight to the pan. Turn the heat to high, pour in the soy sauce, and toss until evenly coated. Add a splash of pasta water if needed.
- Serve immediately. Sprinkle with extra chilli flakes if you like.
Notes
- Make sure the garlic cooks gently; golden is perfect, but don’t let it brown or it will taste bitter.
- Turn the heat high when tossing the pasta with the soy sauce. This helps it absorb the flavours and gives the best finish.
- Takana spaghetti is part of wafu pasta (Japanese-style pasta). Try our other recipes too: Japanese mushroom spaghetti and miso mushroom pasta.
Nutrition
Serving: 1 serve | Calories: 675kcal | Carbohydrates: 97g | Protein: 18g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 3879mg | Potassium: 322mg | Fiber: 5g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
