Napolitan (ナポリタン) doesn't mean it's an Italian dish.
This is a classic cafe menu in Japan. (also known as Ketchup pasta / spaghetti)
Usually it's made with normal sausage, but my version uses chorizo to give it an extra heat and umami!! It's quick and easy one! So you can cook regularly!!
[Serving] 1serves
[Prep time] 10mins (Does not include time to soak Kombu)
[Cook time] 10-15mins
[Storage] Best eat on the day
[Difficulty] E *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Chorizo (or your favourite sausage) 1 (120g)
-Onion 1/2 (90g)
-Mushroom 70g
-Green bell pepper | Capsicum 100g
-Garlic (mince) 15g
-Parmesan cheese some
-Tomato ketchup 2.5tbsp (45g)
-Pure cream 1tbsp (15ml)
(Pasta)
-Kombu (or MSG) 3g
-Water 1500ml
-Salt 1tbsp (15g)
-Spaghetti 100g
[Ingredients] (OUNCE)
-Chorizo (or your favourite sausage) 1 (4.23oz)
-Onion 1/2 (3.15oz)
-Mushroom 2.45
-Green bell pepper | Capsicum 3.5oz
-Garlic (mince) 0.5oz
-Parmesan cheese some
-Tomato ketchup 2.5tbsp (1.6oz)
-Pure cream 1tbsp (0.5oz)
(Pasta)
-Kombu (or MSG) 0.1oz
-Water 52.9oz
-Salt 1tbsp (0.5oz)
-Spaghetti 3.5oz
[Recipe video]
(Chapter)
0:00 prepare Ingredients
0:50 Prepare the water
1:11 Break time
1:14 Start boiling water
1:19 Mushroom
2:08 Chorizo
2:35 Spaghetti
2:54 Onion and Pepper (Capsicum)
3:29 Combine
4:31 Tip for presentation
[Instruction]
[Chapter1: Prepare ingredients]
Cut (Or slice) onion, bell pepper, mushoom, chorizo into 1cm thick
Grate garlic finely. (Or you can use pre-minced one)
[Chapter2: Prepare the water]
Combine water, kombu, and salt. (Soak 1hr to overnight if possible)
[Chapter3: Mushroom]
Heat a pan with high heat and pour some cooking oil.
Once it's smoking hot, add mushroom and some salt and pepper.
Give it a quick mix. Then leave 1-2 mins until it's coloured.
Give it a shake. cook 10-20sec on the other side.
Set it aside.
[Chapter4: Chorizo]
Same pan with high heat and bit more oil.
Once it's hot, add chorizo. Cook 30-40 seconds.
Once it's coloured, flip it, then set it aside (Do not colour the other side)
[Chapter5: Spaghetti]
Cook Spaghetti on boiling water with medium high heat.
It usually takes 7 mins, but check with the packet instruction.
Give it occariional stir.
[Chapter6: Onion and pepper]
Same pan with medium heat and bit more oil.
Add onion and a pinch of salt.
Cook few mins, then add garlic.
Once the garlic is brown, add the green pepper (Capsicum)
Bit more salt and pepper for the green pepper.
Cook 30-40 sec.
[Chapter7: Combine]
Once the pepper starts to become soft, add chorizo and mushroom.
Add ketchup and pure cream.
Give it a quick mix.
The pasta should be ready then. If you are ready too early, turn off the heat until 1 mins before pasta is ready.
*(If this is your first time to cook this dish, and worry about cooking pasta and sauce at the same time, you can start cooking spaghetti from this stage. That way you have less pressure and better control)
When you put the spaghetti in your plate, don't strain too much water. It has umami from kombu.
If it looks dry, add more water from the pot.
Give it a mix, then turn off the heat.
[Chapter8: Tip for presentation]
Make a base on the bottom, and pile up on top.
The base should be slightly flat. So put lot of veggie and chorizo in there.
The top should be solid and high. So don't put too much on top.
Sprinkle some parmesan cheese on top, and serve.