Japanese🍜 Noodles & pasta

Umami Kewpie Nori Pasta

Name: Umami Kewpie Nori Pasta
Total time: 20 min
Cuisine: Japanese
Ingredients: ~300 g linguine; ~2 tbsp butter; ~3 cloves garlic; ~2 tbsp soy sauce; ~1 tbsp miso paste; ~1½ tbsp chili crisp; 1 egg yolk; ~¼ cups Parmesan cheese; ~3 tbsp Kewpie mayonnaise; ~2 sheets nori seaweed sheets; ~1 tbsp furikake; ~2 stalks green onions; ~½ cup pasta water

⏱ 20 min

This umami-rich pasta is made in the Kewpie mayonnaise test kitchen in Tokyo. It combines soy sauce, miso, nori seaweed, and Parmesan cheese for depth of umami flavor, enriched with Kewpie mayonnaise—made uniquely with only egg yolks. Simple ingredients create complex layers of savory taste, perfect for home cooks seeking a new twist on traditional Italian pasta.

Adapted from a video by SAM THE COOKING GUY

You Won't Believe What I Made in Tokyo...

Watch on YouTube

Ingredients

linguine~300 gest.
butterfor melting~2 tbspest.
garlic~3 clovesest.
soy sauce~2 tbspest.
miso pastewhite or yellow~1 tbspest.
chili crisp~1½ tbspest.
egg yolk1
Parmesan cheese~¼ cupsest.
Kewpie mayonnaise~3 tbspest.
nori seaweed sheetscut up and sprinkled on top

Steps

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1
Chop the green onions and garlic.
2
Cook the linguine for about 8 minutes until al dente, reserving some pasta water.
3
Melt butter in a pan and sauté the garlic until fragrant.
4
Add soy sauce, miso paste, and chili crisp to the butter, stirring to combine.
5
Add the cooked pasta to the sauce, thinning with reserved pasta water as needed.
6
Add the egg yolk and Parmesan mixture to the pasta, stirring until creamy.
7
Stir in the Kewpie mayonnaise.
8
Top with cut nori seaweed and furikake as garnish.
9
Finish with fresh green onions as a final garnish.

Umami Kewpie Nori Pasta

Ingredients

Steps

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