Japanese cuisine · Dough, Pasta & Rice

Napolitan

Japanese spaghetti with ketchup, onion, bell pepper and mushrooms, briefly tossed in butter — a kissaten classic.

Ingredients · for 4 servings

• 400 g spaghetti
• 1 onion
• 1 green bell pepper
• 200 g mushrooms
• 200 g chicken breast fillet
• 6 tbsp ketchup
• 2 tbsp butter
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 40 g parmesan
• salt, pepper

Instructions

1. Cut the onion into thin half-rings, the bell pepper into narrow strips and the mushrooms into slices; cut the chicken fillet into short strips.
2. Cook the spaghetti in plenty of salted water 2 min. longer than the package says — Napolitan relies on soft noodles — then drain and toss with the olive oil.
3. Melt 1 tbsp butter in a large pan and sear the chicken for 3 min. until cooked through, then add the onion, bell pepper and mushrooms and cook for 4 min. until the mushrooms take on color.
4. Add the ketchup and cook uncovered for 1–2 min. until it darkens and smells sweet-tart — this toasting removes its raw taste.
5. Fold in the spaghetti and the Worcestershire sauce, melt in the remaining butter and toss everything for 2 min. until every noodle glistens red; season with salt and pepper.
6. Divide onto warmed plates and serve hot, generously sprinkled with freshly grated parmesan.