April 16, 2017

Seafood Spaghetti/シーフードスパゲティ

In Japan, there are two types of spaghetti dishes that are very popular, Napolitan and meat sauce.
For supper tonight, I first thought I'd make meat sauce but changed my mind and made seafood spaghetti instead because I didn't have ground meat in the fridge and I thought that my parents would like seafood spaghetti more than meat sauce spaghetti.
This time, I used my trick to cook spaghetti without boiling, by breaking the spaghetti in half and putting them in a mixing bowl with water.
300 g spaghetti
スパゲティ300 g

Ingredients of the seafood sauce:
Olive oil for pan-frying
1 onion
1 can tomato
1 bunch buna shimeji mushroom
Asari (Japanese short-necked clams)
Seafood mix
1/2 tsp salt
Tomato ketchup!
玉ねぎ 1個
トマト 1缶
ブナシメジ 1束
塩 小さじ1/2 tsp salt

I first pan-fried minced onion with olive oil.

Lastly, I added the most important ingredient, ketchup!
I tasted and decided to add two cubes of instant consomme.

I also made simple soup using 1,200 ml water, four cubes of instant consomme, dried enoki, wakame, and nage negi.
水1,200 ml、コンソメの素4つ、干しえのき、わかめ、長ねじを使って簡単なスープも作りました。


9895039531 seeandoh said...

The spaghetti dish looks inviting. The clams and onions plus the ketchup makes it look real enticing.

Hiroyuki said...

seeandoh: I always feel that onions are an indispensable ingredient of a spaghetti dish because they add sweetness to the dish. I love ketchup! I don't understand why some people hate ketchup...

9895039531 seeandoh said...

I like the taste of Onion with the sweetness and mild spicy taste of ketchup.