Seaweed pasta by head chef Kenji Tam from Fortuna Hotel Ha Noi

[Vietnam] Experience the delicious Seaweed Pasta, a recipe by head Chef Kenji Tam of Emperor restaurant. The authentic flavour of fresh Italian spaghetti is perfectly combined with special chef’s home-made Nori seaweed paste. Simple yet delicacy, the seaweed pasta will indulge your palate with the unique taste of the sea.

Ingredient: serves 2

  • 200 g spaghetti
  • 4 tsp Nori seaweed paste
  • A little Nori seaweed
  • 50 g baby mushroom
  • 50 g Shiitake mushroom
  • 1 tsp olive oil
  • 1 tsp garlic, crushed
  • 1 nos dried chilli
  • A little salt

To make home-made Nori seaweed paste:

  • 5 pcs Nori seaweed
  • 150 cc water
  • A little salt
  • 1/2 tsp sugar
  • 2 tsp Kikoman soy sauce
  • 2 tsp Mirin (sweet sake)
  • 1 tsp sake


For Nori seaweed paste:

  • Cut Nori seaweed into small pieces, then put into the pot with the water, boiling at the medium heat.
  • After the Nori seaweed become soft, add all ingredients into the pot.
  • Turn down the heat to a low level to stew the mixture.
  • Add more salt until the mixture tastes good.

For spaghetti:

  • Boiled spaghetti with a bit salt and olive oil in the pot.
  • Heat a pan with olive oil to stir fry garlic and dried chilli.
  • Add shiitake and baby mushrooms and a little boiled spaghetti water into the pan.
  • Add Nori seaweed paste and spaghetti into the pan, then stir fry well.
  • Arrange the spaghetti on a serving plate and top with sliced Nori seaweed.


View original article at: Seaweed pasta by head chef Kenji Tam from Fortuna Hotel Ha Noi

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