Japanese Style Spaghetti Food

SPAGHETTI NAPOLITAN (JAPANESE KETCHUP PASTA)

Steps:

• Cook pasta in a big pot of boiling water per packet instructions (al dente).
• Reserve 1 tablespoon of water from the pot, then drain the pasta.
• Put all the Sauce ingredients in a bowl and mix well.
• Heat oil in a frying pan over medium heat. Add garlic and onion, sauté for about 1½-2 minutes until the onion pieces become transparent.
• Add capsicum, mushrooms and ham to the pan and sauté 1 minute.
• Push the ingredients to one side and put the Sauce in the cleared area. The sauce should starts bubbling immediately.
• Stir the sauce for 30 seconds (note 5), then mix the ingredients and the sauce together.
• Add the pasta and a tablespoon of the pasta water to the pan. Mix quickly.
• Add butter to the pan and toss several times until the butter melts and mixes with the pasta, then turn the heat off.
• Transfer the pasta to a serving plate with grated parmesan cheese and a bottle of tabasco.

SPAGHETTI AGLIO E OLIO - EASY JAPANESE-INSPIRED FUSION RECIPE

Steps:

• Fill a stockpot with about 1.5 liters of water. Bring the water to a boil and add 1.5 tbsp of salt.
• Plunge the spaghetti into the water. Keep stirring gently in the first minute to prevent it from sticking to the pot.
• Give it a few stirs every few minutes until it reaches just shy of al dente.
• Keep about half a cup of pasta water to prepare the sauce later.
• Pour the spaghetti through a colander, drain.
• Add the olive oil to a skillet and saute the thinly sliced garlic over low heat until lightly golden.
• Now remove the garlic from the skillet, add the mushrooms and use the oil to saute the mushrooms until soft.
• Add the sliced red chilies and chili flakes.
• Season it with salt and pepper.
• Dissolve the dashi powder with 4 tbsp of pasta water. Add to the mushrooms.
• Transfer the drained pasta to the skillet. Stir and toss rapidly.
• After the pasta is well-coated with the sauce, transfer to the plate.
• Garnish with scallion rings and bonito flakes. Serve.

CHINESE STYLE SPAGHETTI

Steps:

• Cut tofu into 1/4-inch cubes.
• Marinate in garlic, ginger and soy sauce for 20mins.
• Heat oil in large frying pan, brown tofu (2 mins).
• Add rest of ingredients and simmer until desired tenderness achieved for your vegetables.
• Serve over pasta.

JAPANESE STYLE UME SHISO PASTA

Steps:

• For Ume Paste/Ume Bishio:.
• First soak umeboshi in water for 3-4 hours to remove some of the saltiness. It is best to change water every hour.
• Remove umeboshi pits by using a small knife. Mince very, very finely until paste or use a food processor and pulse until it is a smooth paste.
• Using a small pan, combine ume paste, sugar, and mirin over low heat. Turn down to simmer and stir frequently. It is done when the paste becomes shiny. This usually takes about 10-13 minutes.It will take on a beautiful shiny appearance and color.
• Remove from heat.
• Gather shiso leaves and roll into pencil shape. Slice thinly into chiffonade.
• Place butter in a large bowl and beat until creamy. Combine 3 T ume paste and mix well.
• Boil spaghetti until al dente and drain. Mix spaghetti with butter/ume mixture along with thinly sliced shiso in the bowl.
• Serve either hot or at room temperature.

JAPANESE SPAGHETTI SOUP

Steps:

• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Meanwhile, in a skillet over medium heat, brown steak strips, about 5 minutes.
• Pour chicken broth into a sauce pan and warm over medium heat.
• Divide cooked spaghetti into large bowls, top with cucumber and steak. Then pour chicken broth over the top to create a soup. Season to taste with red wine vinegar, salt, and pepper.

OKURA AND SAKURA SHRIMP JAPANESE-STYLE SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 3 tablespoons of the cooking water.
• Heat 1 tablespoon olive oil in a skillet over medium-low heat. Cook and stir red bell pepper in the hot oil until softened, about 5 minutes. Stir in okra, soy sauce, sake, and mirin; cook for 1 minute.
• Stir cooked spaghetti, reserved cooking water, and remaining 1 tablespoon olive oil into the skillet. Mix in half of the shrimp; cook for 1 minute.
• Scoop spaghetti mixture into a bowl. Garnish with remaining shrimp.

CHINESE CHICKEN SPAGHETTI

Steps:

• Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.