Steps

1. Slice half an onion after removing the core. Thinly slice 50g of celery. Thinly slice 4 mushrooms.
   🕒 02:27
2. Remove seeds and core from 1 green pepper and slice it into thin strips. Diagonally slice 4 sausages.
   🕒 03:50
3. Boil 200g of spaghetti in water with 1% salt, for 1 minute longer than the package instructions. The key here is to aim for soft noodles rather than al dente, to achieve the "Showa era" coffee shop taste.
   🕒 05:16
4. Drain the boiled spaghetti in a colander, rinse under cold water to remove sliminess. Drain well and coat with a little vegetable oil. The key here is to rinse and coat with oil; this prevents the noodles from sticking and gives them a coffee shop-like texture.
   🕒 09:02
5. Melt 15g of butter in a frying pan over medium heat and sauté the onion and celery. Once the onion is translucent, add the combined A ingredients (2 tbsp Cooking Sake (Rice Wine), 2 pinches salt, a little pepper) and stir-fry briefly.
   🕒 07:23
6. Add the prepared spaghetti, mushrooms, and sausages to the frying pan and stir-fry over medium heat. Season with salt to taste and a little pepper. Add the green pepper and stir-fry briefly.
   🕒 10:47
7. Add the combined B ingredients (4 tbsp Ketchup, 1 tsp Japanese Worcestershire Sauce, 1/2 tsp Soy Sauce) and stir-fry thoroughly as if cooking the sauce. Taste and add more ketchup to taste if needed. The key here is to cook the ketchup to mellow its acidity and create a richer flavor.
   🕒 11:32
8. Serve in a dish and top with grated cheese to taste and Tabasco to taste, if desired.
   🕒 13:57