- Serves: 2
- Calories: 602 kcal
- Total Time: 35 m
- Prep: 25 m
- Cook: 10 m
- Japanese: Ankake-supagetti
- 2 slices bacon
- 140 g onion
- 3 (120 g) green peppers
- 200 g spaghetti
- 1 tablespoon olive oil
- 2 liters water
- 4 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 1 tablespoon Chinese soup stock powder
- 300 ml chicken broth
- 1 tablespoon potato starch (katakuriko)
Cut the bacon slices into 8 equal portions. Slice the onion. Remove seeds from the green pepper and slice into 0.5-cm wide pieces.
Mix the sauce ingredients in a bowl.
Put the olive oil in a frying pan. Add the bacon, onion and green pepper. Stir fry for a couple of minutes and remove from the heat.
Pour the water into a pan. Bring to a boil and add the spaghetti.
Cook the spaghetti until done. Remove from pan and drain in a colander. Add the spaghetti to the bacon, onion and green pepper in the frying pan. Mix and cook for a few minutes. Serve in a dish.
Pour the mixed sauce into a pan. Bring to a boil on medium heat. Pour the sauce over the stirred spaghetti.
Nagoya-style spaghetti is a dish of Nagoya City in Aichi Prefecture. The spicy creamy sauce suits stirred spaghetti very well. The spaghetti is coated well with the rich flavored sauce, and is delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist