OH SHIT GUESS WHO’S BACK!
Anyway, I’ll be posting the winner of the logo and the art thing after this post, but first let’s talk about Shirokuma Cafe.
Jesus christ. How trippy is that anime. Talking animals but like on another level. And one recipe that came up at some point was this weird italian/japanese fusion called Spaghetti Napolitan.
The original recipe, in my opinion, is sort of bland, but I spiced it and fancied it up a little and bam now it’s beautiful and worth my attention.
So get psyched nerds, we’re going to make a classic with a delightful twist.
Japanese Spaghetti Napolitan
(serves: 4, or just one lazy ass panda bear)
- 12 oz spaghetti or linguini*
- 5 jalapeño peppers
- 1/2 cup olive oil
- 1 1/2 cup canola oil
- 4 sausages*
- 2 handfuls cremini mushrooms
- 3 Tbsp shallots, minced
- 8 cloves garlic
- 2 cloves garlic, minced
- 1 Tbsp butter
- 1/2 cup ketchup
- 2 Tbsp tonkatsu sauce
- 1 Tbsp tomato paste
- 1/4 cup heavy cream
- 4 Tbsp parmesan cheese (plus more for garnish)
- salt and pepper to taste
- 1 Tbsp flat leaf parsley, minced (plus more for garnish)
*If you don’t have a pasta maker, I recommend just buying it at a store, because the spaghetti needs to be consistent and thinner and that’s harder to do with just a knife tbh
*In my recipe, I used kobe beef franks, but you can use any sausage you want as long as it works well with the flavor. I recommend using sausages with more fat in it, for example a beef or a duck sausage. Chicken or turkey would be a bit too lean and it wouldn’t offer much flavor to the dish.
- Cry over the fact that you will never have a talking polar bear as a boss/coworker
- Thinly slice the jalapeños until you reach the seeds. Set the slices aside. In a pan heated up to medium high heat, add the 8 cloves of garlic, and then add the olive oil and canola oil. Once the oil is up to 220 degrees and the garlic is translucent and almost browned, turn off the heat and let it steep for 30 minutes. Remove the garlic and then pour the hot oil onto the jalapeño slices in a metal pan/bowl so the oil won’t splash everywhere. Pour just enough to cover the jalapeños and then cool them in the fridge overnight.
- Boil the spaghetti according to instructions. Do this in salted water and add some olive oil to prevent sticking. Stir occasionally.
- Slice the sausages diagonally and pan fry them until they’re browned. Set them aside once they’re done.
- Slice the cremini mushrooms and add them onto the same pan the sausages were fried on. Add some butter and cook until softened and mildly browned. Add the minced shallots and garlic and cook till slightly browned. Drain the jalapeños, then place them in the pan and add a bit of the garlic oil for flavor.
- In a small bowl, mix the tonkatsu, heavy cream, tomato paste and ketchup. It should taste like a creamy, sort of tangy tomato sauce. Season with some salt and pepper till it matches your preferences, and then set aside.
- Add the spaghetti and sausage and mix together till everything’s heated. Add a bit of the sauce until everything’s coated. You don’t have to add all the sauce because then that nonsense is gonna turn into soup.
- Cook for about 3 minutes, then place in a bowl. Add the grated parmesan and parsley and season further with salt and pepper. Top with some more parmesan and parlsey and a little black pepper and call it a fuckin’ day.
Dang. How cool was that recipe?
The only answer I am expecting is SO COOL.
IT’S LIKE A HYPED UP VERSION OF A JAPANESE CLASSIC WHICH IS BASICALLY A HYPED UP VERSION OF KETCHUP SPAGHETTI WITH HOT DOGS I SHIT YOU NOT.
But unlike my favorite childhood meal, this spaghetti dish won’t make you hate yourself afterwords, because all the ingredients are hella delicious, hella healthy, kinda unconventional, but pretty cool. Like holy shit you’re using poached peppers istg that’s fancy as hell.
SO YES. ENJOY THIS RECIPE. ENJOY IT HARD.