Ryuji's 'Staff Meal Wakame Pasta' is a one-pan recipe using dried wakame and canned tuna. It's effortless, quick, and surprisingly delicious. The aroma of garlic and the umami of oyster sauce intertwine with the wakame and pasta, creating a dish that overturns the concept of home cooking. You can enjoy a professional taste even on busy days.
Ingredients
Main Ingredients (1 serving)
- 1.4mm pasta 100g
- Canned tuna 1/2 can
- Dried wakame 3g
- Garlic 1 clove
Seasonings
- Olive oil 1 tbsp
- Sake 1 tbsp
- Oyster sauce 1 tsp
- Salt 1/3 tsp
- MSG(Ajinomoto) 5 dashes
Steps
- Slice 1 clove of garlic thinly, then crush it. [Pro Tip!] To mellow the aroma, it's best to crush it into larger pieces before using.
- In a frying pan, add 1 tbsp olive oil and the crushed garlic, then heat over low heat to bring out the aroma.
- Add 1/2 can of canned tuna, including the oil.
- Add 350cc water, 1 tbsp sake, 1 tsp oyster sauce, 1/3 tsp salt, and 5 dashes of MSG(Ajinomoto), then bring to a boil.
- Once boiling, add 100g 1.4mm pasta, cover with a lid, and simmer according to the package directions. [Pro Tip!] If using a small frying pan, it's easier to fit the pasta by pressing it down.
- Just before the pasta is done (when about 1 minute remains), add 3g dried wakame and mix. [Pro Tip!] Adding the wakame later prevents it from overcooking and allows it to absorb excess moisture.
- Continue to simmer until the broth reduces.
- Turn off the heat, sprinkle with black pepper to taste, and mix everything together.
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