12:00’s recipe── IIDA KASATEN's Napolitan
Recipe to enjoying seasonal ingredients AUTUMN
Published on : 2020.09.04
Using seasonal ingredients, the chefs of Spiral restaurants introduce delicious recipes that you can easily make at home.
12:00’s recipe── IIDA KASATEN’s Napolitan*
This dish was inspired by drawings from IIDA KASATEN creator Yoshihisa Iida. We invite you to try at home, this easy recipe, that will be loved by all family members, from kids to adults.
* A "Napolitan" is a popular Japanese pasta dish. Its main ingredients are spaghetti, tomato ketchup , onion, mushrooms and green peppers. Sausages, bacon or shrimps are generally added to the sauce.
■ IIDA KASATEN’s Napolitan
Ingredients（for 2 persons）
Spaghetti 200g (we recommend the 1.6mm)
1/2 Onion
Shimeji mushrooms 50g
4 Mushrooms
2 Green pepper
12 Small shrimps
1/2 Tea spoon of chopped garlic
1 Soup spoon of olive oil
6 Soup spoon of ketchup
Salt & pepper
Parmigiano cheese powder (pour to your like)
Chopped parsley
1/2 Onion
Shimeji mushrooms 50g
4 Mushrooms
2 Green pepper
12 Small shrimps
1/2 Tea spoon of chopped garlic
1 Soup spoon of olive oil
6 Soup spoon of ketchup
Salt & pepper
Parmigiano cheese powder (pour to your like)
Chopped parsley
Instruction
1. Boil plenty of water in a pot and add 10g of salt for 1L of water.
2. Thinly slice the onion and the green pepper after taking the seeds out. Then, slice the mushrooms after cleaning them with a cloth. Finely chopped the garlic and parsley.
3. Put the shredded shrimp in a bowl with 1 tablespoon of potato starch, 1/2 teaspoon of salt and 1 tablespoon of water and knead. When the water becomes ”cloudy”, softly wash the shrimps under running water and dry them with a cloth.
4. Boil the spaghetti.
We recommend you to boil it 1 minute less than the time required on the package.
5. Put some olive oil in a frypan and once it is hot, put the shrimps in over medium heat. When the shrimps get brown on the surface, turn the heat to low and add the onion, the shimeji mushrooms and the chopped garlic. Cook on low heat until the onion and shimeji mushrooms become tender.
6. Add the ketchup and boil on high heat.
Boil until the water evaporates and oil appears to float on the surface a little.
7. Add the sliced green pepper and the mushrooms in the frypan
8. Add the boiled spaghetti, 30 cc of the boiled water that was used for the spaghetti to the frypan and cook in high heat. Add some parmigiano cheese, salt and paper.
9. Serve on a plate with parsley and parmigiano cheese.
2. Thinly slice the onion and the green pepper after taking the seeds out. Then, slice the mushrooms after cleaning them with a cloth. Finely chopped the garlic and parsley.
3. Put the shredded shrimp in a bowl with 1 tablespoon of potato starch, 1/2 teaspoon of salt and 1 tablespoon of water and knead. When the water becomes ”cloudy”, softly wash the shrimps under running water and dry them with a cloth.
4. Boil the spaghetti.
We recommend you to boil it 1 minute less than the time required on the package.
5. Put some olive oil in a frypan and once it is hot, put the shrimps in over medium heat. When the shrimps get brown on the surface, turn the heat to low and add the onion, the shimeji mushrooms and the chopped garlic. Cook on low heat until the onion and shimeji mushrooms become tender.
6. Add the ketchup and boil on high heat.
Boil until the water evaporates and oil appears to float on the surface a little.
7. Add the sliced green pepper and the mushrooms in the frypan
8. Add the boiled spaghetti, 30 cc of the boiled water that was used for the spaghetti to the frypan and cook in high heat. Add some parmigiano cheese, salt and paper.
9. Serve on a plate with parsley and parmigiano cheese.
A cooking method tailored to the particularity of ketchup
The key to finishing Napolitan to a full-fledged taste is to boil the ketchup thoroughly, add spaghetti and then cook it over high heat. Since various types of tomato ketchup are sold, we recommend to try using not only one type but multiple types of ketchup, with different characteristics, together.
For example, Spiral Café’s "IIDA KASATEN’s Napolitan " is made by combining two types of ketchup, one with the fresh sweetness of tomato and the other with a concentrated rich taste.
For example, Spiral Café’s "IIDA KASATEN’s Napolitan " is made by combining two types of ketchup, one with the fresh sweetness of tomato and the other with a concentrated rich taste.
Spiral Café’s special menu, is served at Spiral Café for a limited amount of time, from 8 (tue) to 13 (sun), September 2020 only.
For "IIDA KASATEN 15th Anniversary Exhibition “Kazasu” Special Menu", click here.
For "IIDA KASATEN 15th Anniversary Exhibition “Kazasu” Special Menu", click here.
12:00’s recipe── IIDA KASATEN recipe
By：Spiral Café（Spiral 1F）Be it lunch, tea time, or dinner, a café you can enjoy all day, adjacent to an art gallery.
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