- Naporitan
-
Naporitan Spaghetti
Naporitan or Napolitan (ナポリタン) is the name of a pasta dish, which is popular in Japan. The dish consists of spaghetti, tomato ketchup or a tomato-based sauce, onion, button mushrooms, green peppers, sausage, bacon and Tabasco sauce. Naporitan is claimed to be from Yokohama.[1] An instant Naporitan is also available in Japan today.
Contents
Origin
It was created by Shigetada Irie (入江茂忠),[1], the general chef of the New Grand Hotel in Yokohama, when he was inspired by one of the military rationing of GHQ, which was spaghetti mixed with tomato ketchup.
Name
The chef named the dish after Naples, Italy (hence "napoli"). However, no dish similar to the Japanese Naporitan is known to originate from Naples. Phonetically, the Japanese language does not contain the western "L" sound. Spellings in the Roman alphabet can vary. The spelling Naporitan is derived from the usual romanization of Japanese, while the spelling Napolitan takes the origin of the name into account.
Recipe
Ingredients:
- 7 oz. spaghetti
- 1 green bell pepper, thinly sliced
- 1/2 small onion, thinly sliced
- 1/4 lb sausage or ham, sliced
- 1/3 cup ketchup
- 2 tsp butter
- 2 tsp vegetable oil
- salt and pepper to season
Preparation: Put about 8 cups of water in a large pot and add 2 Tbsp of salt. Bring to a boil on high heat and cook spaghetti according to package directions. Meanwhile, heat vegetable oil in a large skillet and stir-fry onion, bell pepper, and sausage on medium heat until softened. Season with salt and pepper. Add drained spaghetti in the skillet and stir-fry with other ingredients. Add ketchup and stir-fry the spaghetti. Mix butter in and stop the heat.
- Makes 2 servings
References
- "ナポリタン！ Naporitan, I'm crazy in Naporitan spaghetti!", Fuso-sha – November 2004, ISBN 978-4594048327 (Japanese)
- ^ a b スパゲッティナポリタンは横浜生まれ! - Napolitan was born in Yokohama!, Yokohama Customs
Categories:
Wikimedia Foundation. 2010.
