A recipe for exquisite Spaghetti Napolitan that recreates the taste of kissaten (traditional Japanese coffee shops), meticulously taught by culinary researcher Koutarou Tetsu. Featuring thick noodles coated in mayonnaise and a special sauce made with whole tomatoes, this dish offers an authentic flavor that's easy to make at home.
Ingredients
Main Ingredients (2-3 servings)
- Spaghetti (1.8mm thick) 200g
- Onion 1/2
- Wiener Sausages 4-5
- Mayonnaise 1-2 tbsp
Seasonings
- [A] Whole Tomatoes 1/2 can
- [A] Ketchup 4 tbsp or more
- [A] Worcestershire Sauce 1 tbsp
- [A] Sugar 1 tsp
- Olive Oil (as needed)
- Finely Chopped Parsley (as needed)
- Grated Parmesan Cheese (as needed)
- Butter for finishing (as needed)
- Extra Ketchup (for finishing, as needed)
- Salt (to taste)
Steps
- Prepare to boil the pasta. Add 1.5 liters of water to a frying pan and dissolve 1 tbsp of salt.
- Boil the spaghetti. Add 200g of spaghetti to the boiling water and cook for 1 minute longer than the package instructions (total 12 minutes).
- Slice the onion and sausages. Thinly slice 1/2 onion.
- Thinly slice 4-5 wiener sausages diagonally. This is the key! Slicing them very thinly on the diagonal, known as 'Yunnan-style thin slicing,' is crucial for bringing out the sausage's flavor.
- Drain the boiled spaghetti.
- Toss the drained spaghetti with 1-2 tbsp of mayonnaise and let it rest for a while. This is the key! The richness of the mayonnaise adds flavor, and the acetic acid component prevents the noodles from becoming mushy, resulting in a chewy texture.
- Make the Napolitan sauce. In a frying pan, combine 1/2 can of whole tomatoes, 4 tbsp or more of ketchup, 1 tbsp of Worcestershire sauce, and 1 tsp of sugar, and simmer lightly. This is the key! Adjust the acidity of the whole tomatoes with sugar to enhance their fresh aroma.
- Push the sauce to the side of the frying pan and add a little olive oil to the empty space.
- Heat the olive oil and sauté the sliced wiener sausages.
- Add the onions and sauté until softened.
- Once the sausages and onions are sautéed, combine them with the sauce and stir-fry.
- Add the rested spaghetti and thoroughly coat it with the sauce. This is the key! Omitting bell peppers in Napolitan makes it popular with children and doesn't interfere with the original taste of Napolitan.
- Turn off the heat, add extra ketchup as needed, and mix well.
- Finally, add butter as needed and grated Parmesan cheese as needed, and mix to combine using the residual heat. This is the key! Adding butter and Parmesan cheese after turning off the heat maximizes their flavor and richness.
- Pile the Napolitan generously onto a plate. This is the key! Don't worry about the calories; piling it high is the secret to deliciousness.
- Sprinkle with finely chopped parsley as needed, if desired.
- Finish with a generous amount of grated Parmesan cheese.
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