May 13, 2016

Cooking Spaghetti without Boiling/スパゲティを茹でずに調理する

Here's a simple recipe for cooking spaghetti without boiling that I have developed for my son.

Ingredients for 1 serving:
100 g spaghetti
140 g (ml) water
Option: Salt
For 1% salt solution, add 1.4 g of salt; for 2%, add 2.8 g; and for 2.5%, add 3.5 g.
I would recommend adding salt to make simple dishes like spaghetti aglio e olio and leaving it out altogether otherwise.

You will need a container that can contain spaghetti. You can use an I-Wrap bag or a Ziploc bag instead if you break the spaghetti in half.
スパゲティ 100 g
水 140 g (ml)
オプション(省略可): 塩
1%の食塩水にするには、塩を1.4 g、2%なら2.8 g、2.5%なら3.5 g加えます。



1. Place spaghetti in a container, and add water (and salt).
2. Leave for at least 1 hour. Or, store in the fridge for hours until use.
(I used two I-Wrap bags. I didn't add salt.)
1. 容器にスパゲティを入れ、水(及び塩)を入れます。
2. 1時間以上放置します。または、使うまで数時間、冷蔵庫に入れます。
I kept the spaghetti in the fridge for more than 17 hours.
3. Microwave for 1 min. If you have kept the container/bag in the fridge, microwave for 2 min. or so.
3. 電子レンジで1分加熱します。容器/袋を冷蔵庫に入れていた場合は、2分程度電子レンジで加熱します。
I microwaved the spaghetti in the 800-W microwave oven for 1 min., checked the spaghetti, and
microwaved for another 1 min.
I left the bag for 1 min. or so, and transferred the spaghetti to a plate.
I sprinkled one packet of instant matsutake clear soup.
Very tasty.

To be continued.


This recipe is based on the one presented in the November 9, 2013 edition (Japanese only) of the TV show, Tameshite Gatten, on NHK. The original recipe calls for 100 g of spaghetti and 300 g of water, and it says to soak the spaghetti in the water for 1 hour, drain, and boil in a pot for 1 minute.
You may want to read this article, written in English.
Dried spaghetti increases by 240% in weight when boiled, which means that 100 g dried spaghetti will turn into 240 g boiled spaghetti by soaking 240 - 100 = 140 g of water.
By using just enough water for soaking (140 g for 100 g spaghetti), you can skip the step of bringing water to a boil and boiling the spaghetti for 1 minute.
このレシピは、NHKのためしてガッテンというテレビ番組(2013年10月9日放送)で紹介されたレシピに基づきます。元のレシピはスパゲティを100 g、水を300 g使い、スパゲティを水に1時間漬けて、水を切り、鍋で1分茹でるというものです。
乾燥スパゲティは茹でると重さが240%になります。つまり、100 gの乾燥スパゲティは、水分を240 - 100 = 140 g吸い込み、240 gの茹でスパゲティになる、ということです。
漬ける水の量を最低限(100 gのスパゲティに対して140 g)にすることで、水を沸騰させ、スパゲティを1分茹でるというステップを省略できます。

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