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はりねずみの調理室

「創ることで学ぶ」研究者の、日々の調理blogです。

Spaghetti Napolitan (ナポリタン)

Spaghetti Napolitan(or, Neapolitan)sounds like Italian food from its name, but it is a quite Japanese food. 

Spaghetti Napolitan is spaghetti pan-fried with ketchup.

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Spaghetti Napolitan used to be a very popular food at restaurants and classic cofee shops in Japan. Now, you can eat it in "Yoshoku−ya", a western food restaurant where you can enjoy the traditional atmosphere and taste.

There are a few theories of how Spaghetti Napolitan originated.  The strongest theory is that it’s originated in Yokohama during the post war.  Around 1950s, a chef at the New Grand Hotel in Yokohama created this dish when he was inspired by one of the food served for the American military, which was spaghetti mixed with tomato Ketchup.

 

Now let’s cook !

 

■Ingredients

Spaghetti:80g

Olive oil:3Tbsps

Tomato ketchup:3Tbsps

Juice of tomato (Included a can of hole tomatoes)):2Tbsps

Soy sauce:1Tbsps

Salt:a little

Bacon sliced : 6slices

 

■Direcitions

1.Sork spaghetti in water overnight, in order to change the texture better.

▼Before

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▼After

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2.Boil the spaghetti with salt water, 10min(Not Al dente ! More soft! )

 

3.Heat olive oil in a plan, stir fry the spaghetti and small pieces of bacon sliced with soy sorce for 1 minute.

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4.Add tomato ketchup and juice of tomato, stir fry for 3min.

 

5.Let's eat !

And I recomend to drink cofee after your dish.

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