Easy Japanese Takana Spaghetti: 10-Minute Savory Bliss

⚡️ 10-Minute Bliss! The Ultimate Takana Spaghetti 🍝✨ (高菜スパゲティ）

Stuck on what to make for lunch? Stop scrolling and make this! If you think Takana (mustard greens) are just for ramen toppings, you are missing out. Trust me, the pairing with pasta is an absolute game-changer!

My secret weapon? Using store-bought Takana Aburaitame (mustard greens stir-fried in oil). Since it’s already packed with flavor, the only extra seasoning you need is a splash of soy sauce. It’s foolproof, lightning-fast, and so delicious you’ll be scraping the plate!

💡 Why You’ll Love This:

Endless Combos: I used sausages today, but it’s amazing with shrimp, bacon, chicken, pork belly, or even spicy mentaiko. Use whatever is in your fridge!
Nutritional Powerhouse: Takana isn’t just tasty; it’s a super-veggie packed with vitamins and minerals.

🌿 All About Takana (Mustard Greens)

What is it? Takana is a leaf mustard green celebrated for its distinct spicy kick. While it can be eaten raw, it is most commonly enjoyed in Japan as a processed product.

Takana-zuke: Greens pickled in salt and soy sauce (often lactic-acid fermented for a deep tang).
Takana Aburaitame: Pickled greens stir-fried with sesame oil, chili peppers, and soy sauce. The combo of nutty oil, spicy chili, and the natural bitterness of the greens is addictive!

The Health Boost: Takana is loaded with beta-carotene, Vitamin C, B-complex, Vitamin K, iron, and potassium. It also contains allyl isothiocyanate—the same spicy compound found in wasabi. This “secret ingredient” provides antibacterial properties, stimulates gastric juices, and aids digestion.

📊 Nutrition Facts (Per Serving)

Calories: 504 kcal
Protein: 19.1 g
Total Fat: 14.3 g
Total Carbohydrates: 78.2 g
Salt Equivalents: 3.6 g

🛒 Ingredients (Serves 1)

Spaghetti: 100g (Boiled in 1L water + 5g salt)
Sausages: 36g (Bite-sized)
Garlic: 5g (Minced)
Chili Pepper: 1 piece
Olive Oil: 5g
Dark Soy Sauce: 5g
Takana Aburaitame: 20g (The star of the show!)

🍳 How to Make It

Boil the Pasta: Cook your spaghetti in salted water according to the package instructions. (I usually go for 7 minutes for 1.7mm pasta).
Sizzle: Heat olive oil in a pan and stir-fry the garlic, chili, and sausages until fragrant and golden.
Toss: Add the cooked spaghetti directly into the pan.
The Finish: Add 2 tablespoons of the pasta cooking water, the soy sauce, and the Takana Aburaitame. Crank up the heat and stir-fry quickly until everything is perfectly coated. Turn off the heat and serve!

Pro Tip: If you can only find plain pickled Takana (not the oil-fried kind), just stir-fry it yourself with a little sesame oil, soy sauce, and chili before adding the pasta!

Check out my Takana Fried Rice recipe too! 👉 [Takana Chahan (Mustard green Fried rice)]