Ketchup on spaghetti? Will never doubt after trying this Japanese favorite

Despite being named after Naples Italian city, spaghetti is a napolitan dough and smoked sausage food in a sweet, spicy ketchup-based sauce and Japanese. The Chef Shigaada Irie allegedly invented food in 1945 at Yokohama Hotel New Grand, where it is still served today. However, the very first Napolitan was very different from ketchup-based food, which is popular in Japan today. Irie canned tomato puree used as the base of sauce and added garlic, bacon, canned mushrooms and chopped vegetables such as peppers and mushrooms. The food has become wildly popular and soon spread to other restaurants; However, the high score of tomatoes after the war and World War II meant that many chefs used ketchups in place. This version stuck – and this is what you loved and eat throughout Japan.

Nowadays, Spaghetti Napolitha is often associated with retro Japanese cafes, which are known for choosing comfort food and strong cooked coffee. Many Kissaten can see the mixing of western and Japanese elements in the decoration, but this fusion is particularly noticeable in food. Kissaten is known to serve a variety Omurabeef stew and pizza toast.

Ketchup is key

In the United States, ketchup is primarily considered spice. But in other parts of the world, including Japan, it is a popular ingredient used to prepare many foods. Ketchup is a key part of Ecuador Citrusy Camarón, Filipino Spaghetti sauce and Japanese omurice, where the spice is sweet, concentrated tomatoes. Spaghetti is no exception.

Here I use the ketchup as I would be if I cooked with tomato paste. After roasting smoked sausages, aromas and vegetables, I add the ketchup, soy sauce and Worcestershire sauce and cook the sauce while the color is dark. As the sauce cooks, its flavors are deeper: soy sauce and bitter Worcestershire sauce provides salty depth and promotes the sweets of ketchup. The result is a wonderfully salty-sweet companion for sausages, vegetables and dough.

To make the dough texture adequate

It is as important as sauce for the final dish, and it is also crucial that the cook is given to the right of the dough. I suggest that we cook the dough until almost Al Dente, and then finish in the sauce, which ensures that all doughs are evenly covered without being overcooked. Like many chefs, I like to maintain some dough water and incorporate it into the sauce to stick to the dough more easily.

Don't forget the uploads

In Japan, Napolitan arrives in many forms-crispy-edged sunny-sided eggs, covered with an omelette just set, or served on the top of an exciting iron plate. My favorite method is to eat with a fried egg because the yolk of the runway melts into the sauce and creates a rich blanket that sticks to the dough. But no matter the premiere, you can always count on the umami packaged shelf-stable grated parmesan cheese (preferably kraft) and a bottle of hot sauce (preferably tabasco).

Cooking method
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