Cut the sardines into 2cm pieces and season with salt and pepper. Chop the mizuna into 4cm pieces and separate the maitake mushrooms by hand.

Thinly slice the shiso leaves and mince the garlic.

Boil water in a pot, add salt (not listed in ingredients), and cook the spaghetti according to the package instructions. Drain the water.

Heat olive oil, garlic, and chili in a frying pan. Add the sardines and sauté until fragrant. Add the maitake, mizuna, and cooked spaghetti, and stir-fry together.