Name: Spaghetti alla Giapponese
Yield: Serves 4
Cuisine: Brazilian
Ingredients: 2 tbsp vegetable oil; 4 tbsp sake; 2 tbsp Chinese soybean chilli paste or tobanjan paste; 500 g (1 lb 2 oz) fresh squid tubes, cleaned; 1 tbsp cornflour (cornstarch); 1 tbsp sugar; 100 ml (3½ fl oz/½ cup) water; 1 egg, to garnish; 50 g (1¾ oz/¼ cup) brown miso; 2 tbsp mirin; 1 tbsp sesame oil; 100 g (3½ oz/¾ cup) tinned whole bamboo shoots, chopped into 5mm (¼in) cubes; 1 tbsp soy sauce; 200 g (7 oz) minced (ground) pork; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Spaghetti alla Giapponese is my Nikkei take on the perennial favourite spaghetti Bolognese, or Spag Bol in many homes. The inspiration for this dish comes from the large Italian community in Southern Brazil. At home in São Paulo, whatever we cooked, we would add a splash or two of soy sauce, even if we were cooking pasta! This fun, tongue-in-cheek kind of dish uses fine strips of squid ‘spaghetti’, a spicy miso Bolognese sauce and chopped egg yolks for the Parmesan cheese.