Naporitan （ナポリタン）
What kind of dish is Naporitan??
Naporitan is a pasta dish that originated in Japan. The basic ingredients are spaghetti, onions, green bell peppers, bacon, and tomato ketchup. It also goes well with sausages, powdered cheese, and fried eggs.
Spaghetti was introduced to Japan from Europe during the Meiji period, but production temporarily curtailed during World War II.
After the war, it gradually spread from American Occupation Forces to the Japanese people. 1955, when full-scale pasta making machines began to be introduced, is called the “first year of pasta.”
By the way, spaghetti made with durum semolina became popular in households around 1965. Before that, spaghetti was probably similar to the soft-textured spaghetti served in school lunches. The spaghetti served in school lunches at that time is now known as soft noodles.
The origin of ”Neaporitan” is spaghetti with tomato sauce that was eaten in Naples, a famous tomato producing region. Neaporitan uses ketchup instead of tomato sauce. Tomato ketchup is a popular seasoning now, but after the war it was a luxury seasoning. It became popular in Japan after the American Occupation Forces brought large quantities of tomato ketchup to Japan.
It may not be a luxurious feast, but it is undoubtedly a dish that has remained close to the Japanese people as Japan has developed.
No special ingredients are required and it only takes 15 minutes to prepare, making this a must-try Japanese spaghetti recipe.
In 2024, there was a TV drama called Extremely Inappropriate! that was very popular in Japan. The story is set in 1986, during the Showa period, and “Napolitan” appears many times in the drama as an item that brings back nostalgia for the Showa period. It was a really interesting drama and I was completely absorbed in it. If you’re interested, please check it out! 👉 https://www.tbs.co.jp/futekisetsunimohodogaaru/
Just as popular as Neaporitan is spaghetti with meat sauce. Check out this recipe too. 👉 Meat sauce spaghetti that everyone loves
NUTRITION FACTS ofNaporitan recipe (ketchup-flavored Japanese spaghetti)
634kcal Protein 19.9g Fat 21.7g Carbs 97.4g Sal Equivalent 5.3g
Salt absorption rate of spaghetti is 30%
INGREDIENTS for Naporitan recipe (ketchup-flavored Japanese spaghetti)
- Spaghetti 100g
- Sal t 5g
- Hot water 1000g
- Wiener sausage 30g
- Garlic 3g
- Onions 40g
- Green bell pepper 40g
- Olive oil 5g
- ☆Black pepper moderate amount
- ☆Ketchup 50g～
- ☆Japanese Worcestershire sauce 5g
- ☆Butter 5g
- ☆Sugar 1g
- ☆Consommé 2g
- Grated parmesancheese 4g
Naporitan recipe (ketchup-flavored Japanese spaghetti) INSTRUCTIONS
- Cut the wiener sausage into bite-sized pieces.
- Slice the garlic, onion, and green bell pepper.
- Heat olive oil in a frying pan and fry the wiener sausage, garlic, onion, and green bell pepper.
- Mix the black pepper, ketchup, Japanese Worcestershire sauce, butter, sugar, and consommé.
- Add the sauce to the frying pan and reduce it slightly, then turn off the heat. This will make the ketchup less sour.
- Boil plenty of water in a large pot. Once it boils, add salt.
- Use 1L of water and 5g of salt for every 100g of spaghetti.
- Boil the spaghetti for the specified time.
- Place the spaghetti in the frying pan.
- You can add water along with the pasta by transferring the spaghetti directly from the boiling water to the sauce. This will help emulsify the sauce and replenish the water that has evaporated from the sauce.
- Place a frying pan over medium heat and once the spaghetti is well coated with the sauce, serve on a plate.
- Sprinkle a generous amount of grated Parmesan cheese over the spaghetti.
- Add Tabasco to taste.
In Japan, al dente spaghetti is preferred, so spaghetti is often boiled for less than the specified time. However, Naporitan is different from that, and it is said that the softer noodles are better. Therefore, in authentic Neaporitan, after boiling the spaghetti, the noodles are coated with a small amount of olive oil and left to sit for several hours. This gives it a chewy and chewy texture.
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