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Spaghetti Napolitan

This is a yoshoku (Euro-Japanese) recipe from Yoshikami, a little restaurant in the old Asakusa neighborhood of Tokyo, Japan. The original recipe was created at the New Grand Hotel in Yokohama, Japan, after World War II to cater to American GI's, and soon became a mealtime favorite across the rest of the country.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Melt butter in a 6-qt saucepan over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until vegetables are golden brown (10-12 minutes).
  • Add ham to mushroom and onion mixture and cook until lightly browned (6-8 minutes). While ham, mushroom and onion mixture is cooking, bring a large pot of salted water to a boil. When water is at a rolling boil, add spaghetti and cook until al dente, about 10 minutes. Drain and set aside.
  • Once ham mixture is browned, stir in long beans, milk, sake, ketchup, paprika, salt, and pepper. Bring to a boil. Once bean mixture is at a boil, cook, stirring occasionally, until beans are just tender (3 minutes). Add reserved spaghetti to saucepan and toss in sauce to coat. Cook until pasta is warmed through (1-2 minutes).
  • Divide spaghetti and sauce between serving bowls. Sprinkle with Parmesan and serve with Tabasco, if you like.
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@Member 610488
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@Member 610488
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"This is a yoshoku (Euro-Japanese) recipe from Yoshikami, a little restaurant in the old Asakusa neighborhood of Tokyo, Japan. The original recipe was created at the New Grand Hotel in Yokohama, Japan, after World War II to cater to American GI's, and soon became a mealtime favorite across the rest of the country."
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  1. Member 610488
    This is a yoshoku (Euro-Japanese) recipe from Yoshikami, a little restaurant in the old Asakusa neighborhood of Tokyo, Japan. The original recipe was created at the New Grand Hotel in Yokohama, Japan, after World War II to cater to American GI's, and soon became a mealtime favorite across the rest of the country.
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