Furikake konnyaku pasta

Furikake konnyaku pasta

Furikake is a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.

Surprisingly, it also a great as a topping for pasta! And if you substitute pasta with konnyaku noodles, you have the quickest, easiest and healthy pasta recipe!


7 nests of dried konnyaku noodles

2 tbsp furikake

1 tsp soy sauce

1 tsp Japanese Umami daily mayo

Seaweed for sprinkling (optional)


1. Prepare konnyaku noodles. Bring water to a boil in a pot, put in the dried konnyaku noodles. Then remove from the heat, let the noodles rest for 7 minutes. Drain the konnyaku noodles in a colander and rinse them under the tap with hot water (this rising in necessary to remove the tapioca syrup coating).

2. Mix soy sauce and mayo together in a bowl.

3. When the pasta is ready, drain the water, throw in the furikake, soya/mayo and mix well

4. Sprinkle seaweed on top when it's ready to be served. Enjoy!

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