How To Make Naporitan - Japanese Pasta Dish

Wednesday, December 16, 2015

How To Make Naporitan - Japanese Pasta Dish

Last night, I made naporitan, which is a Japanese pasta dish, for dinner. When I was a child, naporitan was one of my favorite school meals. It was mostly creamy ketchup taste and so good. You might think why Japanese people use ketchup for pasta! Why don't they know about Italian cuisine? However, it is actually delicious. Japanese people have eaten naporitan since 1950's, and as I mention in my previous entry, it was chosen one of popular Japanese foods by foreign tourists in Japan this year. :) If you have never tried Japanese pasta dishes, you really should try naporitan! I'm going to share how to make naporitan with you.

Ingredients (for 5 servings)

1 lb (454g) of spaghetti pasta
1 tablespoon of vegetable oil
1 tablespoon of salt
1 teaspoon of grated garlic
1 onion (sliced)
1/2 lb (about 200g) of bacon (chopped) *You can also use sausages instead of bacon.
1 green bell pepper (thinly sliced)
1 1/2 cups (350cc) of ketchap
2 teaspoons of sugar
2 oz (60cc) of whipping cream
1/2 cup of hot water
Parmesan cheese
parsley (finely chopped) *optional

1. Cook the spaghetti in boiling water with salt and oil according to the package.

2. Heat oil in a pan over high heat and saute garlic, onion and bacon.

3. When onion become translucent, add bell pepper, ketchup, sugar and whipping cream, and cook for 3 minutes.

4. Add cooked spaghetti and hot water. Stir-fry them for 3 minutes.

5. Season with salt according to your taste.

6. Serve on a plate.

7. Top with parsley and a sprinkle of Parmesan cheese.

8. Enjoy!