Naporitan
Spaghetti boiled soft, rested overnight if you can, and fried in ketchup.
Not vegetarian — contains a sausage whose meat the source does not name, parmesan whose rennet the source does not name.
Ingredients
- 400 g spaghetti
- 6 tablespoons tomato ketchup
- 200 g wiener sausages, in diagonal slices
- 1 onion, sliced
- 1 green pepper, in rings
- 150 g mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon oil
- 100 ml milk
- 0.5 teaspoon black pepper
- grated parmesan and tabasco, to serve
Method
- BOILED SOFT ON PURPOSE -- two or three minutes PAST al dente. That is not a mistake to be corrected: the noodle is meant to be soft and slightly swollen, and a firm bite makes a different and worse dish of this.
- RESTED IS BETTER. Boil the spaghetti the day before, toss it in a little oil and refrigerate it. Overnight the strands firm up on the outside and soften within, and they take the ketchup far better. Boiled and used at once it is good; rested it is right.
- FRY THE KETCHUP BEFORE THE PASTA. Two minutes in the butter until it darkens from red to brick. This is the third dish on this site that needs it -- omurice and khao phat amerikan are the others -- and the reason is the same: raw ketchup tastes of the bottle.
- Butter and oil in a wide pan. Onion 3 minutes, sausages 2 minutes until the cut faces brown.
- Mushrooms in, 3 minutes, until their water has gone.
- Ketchup in and fried as above.
- Spaghetti in with the milk. The milk is what makes the sauce cling and go slightly creamy rather than sitting on the strands in red streaks.
- Toss over a medium heat 2 to 3 minutes until the pan is dry and every strand is coated.
- Green pepper in for the last 30 seconds only, so it keeps its colour and snap.
- Black pepper, then parmesan and tabasco at the table.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under Japan · All recipes