Spaghetti Remix

Almost every culture has its own take on spaghetti, and Japan is no different. Our spaghetti remix is reminiscent of the classic Japanese spaghetti dish: Naporitan. 

Naporitan is named after Naples but is most decidedly Japanese in flavor and execution. This dish is a tiny bit sweet and tangy and full of umami. The spaghetti is cooked until soft and tender, then tossed in sauce with onions, garlic, sausage, mushrooms, and bell peppers. It has all the good things in one easy-to-make dish.

What’s the inspiration for this dish?  

This Japanese spaghetti is a fresh take on a classic Japanese itameshi dish. Itameshi means Japanese-Italian fusion. The “Ita” part means Italy, and the “meshi” part means meal. Together, the portmanteau means “Italian meal.”  

Why are there so many Japanese dishes influenced by Western cuisine?  

Japan has long admired different cuisines, and many favorite dishes are inspired by other cultures. Take ramen, for example. There’s no denying that ramen is Japanese, but the original influence for ramen was lamian (Chinese hand-pulled noodles). In Japan, lamian noodles evolved into another dish entirely with a different broth and hand-cut noodles instead of hand-pulled. 

Just like ramen, Japanese cuisine also has its own take on Western-style food. Yoshoku, which translates to “Western-style food,” has a long history in Japan, going all the way back to the late 1800s. Yoshoku is beloved in Japan and holds a deep nostalgic significance for many people. Japanese spaghetti is one of the most iconic examples of yoshoku.  

What does Japanese spaghetti taste like?  

Our spaghetti remix is sweet and savory, with a flavor that makes you want to devour plate after plate. It’s saucy and full of vegetables and sausage. Don’t think of it like bolognese sauce or anything like that. It might remind you more of a stir-fried noodle dish rather than what you typically think of when you think of spaghetti and meatballs. 

It has a light brown sauce that clings to and coats the noodles, surrounding them with deliciousness. The bulk of the sauce is soy-based with just a hint of tomato. Tomato sauce isn’t a very common ingredient in classic Japanese dishes, so instead, ketchup, which is ubiquitous all over the world, is substituted for that tomato-forward umami flavor. This dish also focuses on umami, with the inclusion of Bachan’s Original Japanese Barbecue Sauce, which is full of flavor and freshness.

Ingredients  

Spaghetti - Use your favorite brand of dried spaghetti. Cook it according to the package instructions, but for a couple of minutes less than what is recommended for al dente, so you can finish cooking the noodles in the sauce. When you finish the noodles in the sauce, the flavor permeates every bite.  

Oil and butter - Using a mix of oil and butter is a classic cooking technique. The butter gives your finished dish glossiness and flavor. The oil prevents the butter from burning or turning into brown butter when you cook over higher heat. You can use extra virgin olive oil or a neutral oil like canola.  

Vegetables - Mushrooms and bell peppers are the two vegetables we’ll be using. Simple white mushrooms, thinly sliced, and a green bell pepper, cored and sliced into strips, add both textural components as well as extra umami from the mushrooms and brightness from the pepper.  

Sausages - A snappy sausage cut into strips is the best protein for this spaghetti. Any kind of sausage will work, as long as it’s a cured sausage with a casing, ie not fresh Italian or breakfast sausage. Look for a farmer’s sausage, garlic sausage, or kielbasa. For a vegetarian option, use extra-firm tofu or smoked tofu, cut into slices. For extra authenticity, Japanese sausages have a unique flavor all their own and are available at many Asian supermarkets.

Ketchup - A key ingredient that will give this Japanese spaghetti a sweet and tangy note.  

Bachan’s Original Japanese Barbecue Sauce - All the flavor and umami in this spaghetti come from Bachan’s Original Japanese Barbecue Sauce. Sweet, savory, and full of umami, this sauce is the not-so-secret ingredient that will add all the flavor. Bachan’s Original Japanese Barbecue Sauce is a mix of non-GMO, traditionally brewed soy sauce, aged Japanese mirin, and organic rice vinegar. Green onion, ginger, and garlic add a fresh zing. The resulting sauce is pure deliciousness.  

How to make Bachan’s Japanese spaghetti  

1. Prep - all good dishes start with prep. Peel and slice half of a medium onion, mince two cloves of garlic, slice your sausage diagonally, thinly slice your mushrooms, and lastly, core and slice a green bell pepper. Set all the ingredients aside.

2. Boil - bring a pot of salted water to a boil, and when it is rapidly bubbling, add the spaghetti, pushing down with tongs or a ladle after a few seconds to ensure that all of the spaghetti are in the pot. Cook, stirring occasionally, until there are 3 minutes left before the noodles reach al dente (based on the package time)..

3. Sweat - while the spaghetti is cooking, begin the sauce by sweating the aromatics. Add butter and oil to a large frying or sauté pan over medium heat. When the butter melts, add the sliced onions and minced garlic, and cook, stirring, until soft but not browned.

4. Cook - add the sliced sausages to the onions and garlic, and cook until lightly golden, flipping as needed. Add the sliced mushrooms and bell pepper slices to the mixture.

5. Stir - stir in Bachan’s Original Japanese Barbecue sauce and ketchup, making sure everything is well coated. Turn the heat down to low, and let the flavors meld while the sauce gently bubbles.

6. Sauce - when the spaghetti is three minutes away from the package time, take a pair of silicone-tipped tongs (or a pasta ladle) and transfer the spaghetti directly from the pot of boiling water to the pan with the sauce. Carefully take 1/4-1/2 cup of the hot pasta water and add it to the pan with the sauce and spaghetti. Turn the heat to medium-high and cook, tossing, until the sauce clings to the spaghetti and the noodles are cooked to al dente, about 3-5 minutes. If your sauce starts to look dry, add a little more pasta water, 1/4 cup at a time.

Finish with freshly ground black pepper and enjoy hot!