- 4 person portion of spaghetti
- 4 - 6 packs ready to eat seaweed
- 2 tbsp maggi seasoning or soy sauce
- 1 tbsp cooking wine
- 1 tsp japanese dashi powder
- 2 tbsp sugar
- 3 tbsp water
- 2 cans flaked light tuna (skipjack in water)
- black pepper for seasoning
1. Cook spaghetti.
2. Rinse in cold water and set aside.
3. Blend seaweed with maggi seasoning, sugar and water for few sec.
4. Cook the sauce with tuna until it boil, add spaghetti, cook until spaghetti warm to eat.
ref: Korean TV show, Jinny's kitchen Season 2, Ep 5
