March 5, 2009

Japanese-Style Spaghetti and Napolitan/和風スパゲティとナポリタン

I made both Japanese-style spaghetti and Napolitan for supper tonight. For an explanation of Napolitan, click

The Japanese-style spaghetti was topped with strips of nori (laver) katsuobushi (dried bonito shavings). I added the concentrate men tsuyu (noodle soup) just before having. That's my preferred style.

3x concentrate men tsuyu:

In Japan, ketchup is considered a healthy food, and many Japanese like Napolitan!


Mama said...

That looks very good! I like the bonito shavings.

Hiroyuki said...

pink: Thanks! OK, then, what about Napolitan? Tomato ketchup is a great American invention, yet some American seem to think that it's nasty...

Mama said...

I don't think I've ever had Napolitan. There are many Japanese restaurants here, but I have not seen that on a menu before.

Hiroyuki said...

You can easily make it at home! Pan-fry the ingredients (onions, carrots, bell peppers, sausage, etc.), add boiled spaghetti, and finally add as much ketchup as you want!

Gautam said...

Dear H-san,

After reading your many serious (!)tabulations of the correct ratios of dashi, soy, mirin etc. for various purposes, I surrendered tot he quick & easy path of a Kikkoman Somen Tsuyu, ready to use.

Was a bit disturbed at myself/my salt preference, since this concentration would probably represent the ideal saltiness + concentration for a Japanese palate. Just plain Japanese import soba noodles & this tsuyu---- tasted very good but not salty/sweet enough! Maybe I used too many noodles! What quantity is 60 ml tsuyu supposed to support? A very silly question, so please do not answer the question. I shall reduce the amount and see myself!

Get TOCHIOTOME. You will not regret it. Frmer & more favorful than Akihime. Will survive the winter there on the farm, maybe less well in the boxes. Around the boxes if you add straw and soak with copper sulfate, slugs will find it uncomfortable. Or keep 2 NAGOYA chickens. Excellent eggs for onsen.
Be well.


Hiroyuki said...

Gautam: One factor is the amount of water on the noodles. If you don't drain the noodles enough before you put them in your bowl of tsuyu, the tsuyu may be deluted to an unsatisfactory level. I've never bothered to measure it, but I think that 60 ml is a bit small amount. I think I put about 100 ml in my bowl. As you continue to have noodles, you usually put some more tsuyu when you think that the tsuyu has been deluted.

Coincidentally, I saw Tochiotome in one of today's fliers. I will go to the home center and hope to get some if it's good.